Step 1

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.

Step 2

Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.

Step 3

Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.