Simmered squid

Simmered squid

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4 as a main, 6 as a starter

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving (4)

kcalories
352
protein
41g
carbs
12g
fat
8g
saturates
2g
fibre
2g
sugar
7g
salt
0.8g

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 tomatoes
  • large glass of red wine (about 200ml)

To serve

  • handful chopped coriander
  • zest ½ orange

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Method

  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.
  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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Comments

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nkkingston's picture
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Did this with octopus since I couldn't get squid. Really rich and tasty.

bandaids's picture
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Just delicious. So Spanish. Can't wait to have it again!

bandaids's picture
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Just delicious. So Spanish. Can't wait to have it again!

sarahkdouglas's picture
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This is lovely, really rich and gutsy. Looks and tastes impressive but very easy to cook. I was dubious about slow cooking squid, but it worked really well. I added a bit of smoked paprika to give a really Spanish flavour, which was nice. Next time, I might use a bit less squid, then add some king prawns right at the end. Quantities are fairly large - I halved the recipe for two of us, but it would have fed three.

oleander1's picture
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5 star. A fantastic recipe. I would add the squid closer to serving next time and use a little squid ink (whole foods) but a really delicious first attempt. Bravo

silviav's picture

Great recipe, in Spain some people would add squid ink.

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