Simmered squid

Simmered squid

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(10 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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

  • Freezable
  • Healthy

Nutrition: per serving (4)

  • kcal352
  • fat8g
  • saturates2g
  • carbs12g
  • sugars7g
  • fibre2g
  • protein41g
  • salt0.8g
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  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg prepared squid and tentacles, cleaned and cut into thick rings



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, sliced
  • pinch of chilli flakes
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 3 bay leaf
  • 1 tbsp rosemary, roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 tbsp red wine vinegar
  • 400g can chopped tomato
  • large glass of red wine (about 200ml)

To serve

  • handful chopped coriander
  • zest ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  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.

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Comments (10)

ifeyinwa00's picture

This recipe is a lovely way to cook squid - however there was far too much orange zest in the garnish.

sllyst's picture

I gave this 3 stars as there's nothing wrong with it as such, I just didn't like it, although I couldn't really put my finger on why. The squid was wonderfully tender though so I'm sold on the long cook!

cookwell's picture

This is certainly rich and, it's true, the squid does end up very tender. But I found the flavour a little too confused with the rosemary, the fennel and the coriander. I'd like to try it again and omit the rosemary and coriander (and possibly the vinegar) and maybe ramp up the aniseed flavour by adding a star anise. I also like the suggestions from others about adding other types of seafood. As it was, it didn't all get eaten, so I reheated and served it over pasta the next night with a little grated parmesan. Not bad.

babs60's picture

Has got to be in my Fave collection. Made this while staying at our daughter's & she & her family loved it. The only reason I didn't it 5 stars is because, as per a previous review, I added 1/2 tsp of smoked paprika & some prawns. Next time I think I will add muscles as well.

nkkingston's picture

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

bandaids's picture

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

bandaids's picture

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

sarahkdouglas's picture

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

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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