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Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

• 1 1/2 lb. cleaned squid
• 1 1/2 oz. smoked Spanish chorizo, thinly sliced (about 1/2 cup)
• 1 shallot, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 oil-packed anchovies
• 1 red Fresno chile or jalapeño, thinly sliced
• 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 (28-oz.) can whole peeled tomatoes
• Kosher salt, freshly ground pepper
• 4 thick slices sourdough bread
• 1 cup parsley leaves with tender stems
• 1/2 cup mixed pitted green olives, torn if large
• 2 Tbsp. fresh lemon juice

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