Squid and Red Wine Casserole
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- 750g whole baby squid
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 400g can of chopped tomatoes
- ¾ cup red wine
- 1 cup water
- 1 tsp chopped fresh thyme
- 1 tsp salt
- 20 turns of a black pepper grinder
Cut the squid bodies into rings and separate the tentacles if large.
Heat the oil in a large, heavy-based casserole. Add the squid and cook over a high heat, stirring from time to time, until lightly browned.
Add the onion to the pan and cook for about 5 minutes, until softened.
Add the garlic and cook for 1 minute
Stir in the tomatoes, red wine, water and thyme and bring up to the simmer. Cover and simmer very gently for 2 hours, or bake at 160C for the same amount of time.
Season with salt and pepper and eat as it is or add fresh chunkes of white fish fillets and cook for 5 minutes to make a fantastic fish stew.