• STEP 1

    Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.

  • STEP 2

    Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.

Recipe tips

How to prepare it

Unless you feel confident preparing the squid yourself (including removing the ink sack), it’s best to get it pre-prepared from your fishmonger or a fish counter. It’s still worth checking that there isn’t a beak left in the squid – this will feel like a piece of plastic, and can easily be popped out. Finally, give it a good wash and drain well.

How to use it

Squid tastes best when it’s either quickly fried or left to cook for a long time. Popular dishes include salt & pepper squid, crispy fried calamari with aioli and squid & chorizo stew. Find more squid recipes here.

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