Name: Slow-cooker puttanesca squid
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 2 tsp olive oil; 1 onion finely chopped; 3 garlic cloves crushed or finely grated; 6 anchovy fillets; large pinch of chilli flakes (optional); 1 tsp dried oregano; 400g can cherry tomatoes or chopped tomatoes; 600g prepared squid tubes cut into rings, plus tentacles; 3 tbsp capers drained; 150g pitted black olives; 125ml white wine (or use water); small handful of parsley finely chopped; crusty bread to serve (optional)

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Slow-cooker puttanesca squid

Slow-cooker puttanesca squid

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 3 hrs and 10 mins

A star rating of 5 out of 5.6 ratingsRate

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Try a slow-cooked version of squid, inspired by classic Italian puttanesca sauce. It makes a hearty lunch with crusty bread

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 onion

finely chopped
3 garlic cloves

crushed or finely grated
6 anchovy fillets
large pinch of chilli flakes

(optional)
1 tsp dried oregano
400g can cherry tomatoes

or chopped tomatoes
600g prepared squid

tubes cut into rings, plus tentacles
3 tbsp capers

drained
150g pitted black olives
125ml white wine

(or use water)
small handful of parsley

finely chopped
crusty bread

to serve (optional)

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Nutrition: Per serving

kcal310

low
fat15g
saturates2g
carbs10g
sugars7g
fibre3g
protein27g
salt2.6g

Method

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.

Recipe from Good Food magazine, March 2023

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