Name: Simmered squid
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 4 as a main, 6 as a starter
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil plus extra for drizzling; 1kg prepared squid and tentacles, cleaned and cut into thick rings; 2 onions chopped; 3 garlic cloves sliced; pinch of chilli flakes; 1 tsp fennel seed; 3 bay leaves; 1 tbsp rosemary roughly chopped; pinch of sugar; 3 tbsp red wine vinegar; 400g can chopped tomato; large glass of red wine (about 200ml); handful chopped coriander; zest ½ orange

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Simmered squid

Simmered squid

Barney Desmazery

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Serves 4 as a main, 6 as a starter

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 4.3 out of 5.17 ratingsRate

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This dish of calamari in red wine, fennel, rosemary and tomatoes is perfect served as a tapa or simply with rice or new potatoes

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
1kg prepared squid

and tentacles, cleaned and cut into thick rings
2 onions

chopped
3 garlic cloves

sliced
pinch of chilli flakes
1 tsp fennel seed
3 bay leaves
1 tbsp rosemary

roughly chopped
pinch of sugar
3 tbsp red wine vinegar
400g can chopped tomato
large glass of red wine

(about 200ml)

To serve

handful chopped coriander
zest ½ orange

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Nutrition: per serving (4)

kcal352

low
fat8g
saturates2g
carbs12g
sugars7g
fibre2g
protein41g
salt0.8g

low

Method

step 1

Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.
step 2

Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.

Recipe from Good Food magazine, January 2013

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A star rating of 4.3 out of 5.17 ratings

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