Squid casserole







Cook Time

120-125 Min


  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 700g/1 1⁄2lb squid rings
  • 1 red pepper, seeded and sliced
  • 2 sprigs of fresh rosemary
  • 150ml/5fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon paprika
  • salt and freshly ground black pepper
  • Heat the oil in a casserole dish and fry the onion and garlic until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour.
  • Add the red pepper, rosemary, wine and 250ml/9fl oz water, and bring to the boil. Cover and simmer gently for 45 minutes.
  • Discard the rosemary, and add the tomatoes, tomato purée and paprika. Season with salt and pepper. Continue to simmer gently to 45–60 minutes until tender. Serve hot.
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