Squid with brandy & cream
This dish is fabulously rich and delicious, and would go well with some buttered rice
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 15 mins
- Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with a good grind of black pepper. Gently fry for about 15 mins until the onion is golden and soft. Only at this point stir in the garlic. Turn off the heat and stir in the passata. Leave to stand.
- Cut the squid in half lengthways down the cone. Chop each half widthways into 2.5cm/1in ribbons. Cut up the fins and the tentacles to a similar size. Dry off any wetness from the squid with kitchen paper. It must be as dry as possible so it will fry and colour better.
- Get a large frying pan and put on a high heat. When the pan is intensely hot, throw in a third of the squid with a small slug of sunflower oil and a generous pinch of salt. Fry hard, stirring occasionally, until well coloured. Tip the squid into the casserole. Repeat with the remaining squid, cooking it in batches twice more, adding more salt and oil with each.
- Return the casserole to the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of the brandy and put the lid on. Simmer very gently for 40 mins, then another 20 mins with the lid slightly off, allowing the juices to reduce a little. When tender, stir in the rest of the brandy and the cream, and serve scattered with parsley.
Squid know-how
Squid is one of the most widely available types of seafood as it is found in every ocean and isn't seasonal. This also makes it one of the cheapest - 1kg costs £5-£6. You can buy it fresh and frozen, and as freezing doesn't affect the texture it's just as good. For this recipe you need whole squid or squid tubes, but you could use rings if that is all you can find.
Per serving
537 kcalories, protein 41g, carbohydrate 13g, fat 28 g, saturated fat 12g, fibre 1g, sugar 6g, salt 1.29 g
Recipe from Good Food magazine, March 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/335618/
http://www.bbcgoodfood.com/recipes/335618/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 50g butter
- 1 large onion , finely diced
- 3 thyme sprigs, leaves stripped
- 2 bay leaves
- 6 garlic cloves , chopped
- 300ml tomato passata
- 1kg cleaned large squid
- sunflower oil , for frying
- 125ml brandy
- 4 tbsp double cream
- finely chopped flatleaf parsley , to serve
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 15 mins
Ingredients
- 50g butter
- 1 large onion , finely diced
- 3 thyme sprigs, leaves stripped
- 2 bay leaves
- 6 garlic cloves , chopped
- 300ml tomato passata
- 1kg cleaned large squid
- sunflower oil , for frying
- 125ml brandy
- 4 tbsp double cream
- finely chopped flatleaf parsley , to serve
Per serving
537 kcalories, protein 41g, carbohydrate 13g, fat 28 g, saturated fat 12g, fibre 1g, sugar 6g, salt 1.29 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
09 August 2011
The Cherub rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.