Ingredients; •800g squid tubes, cleaned. •1 can cherry tomatoes. Can be swapped for plum tomatoes and a teaspoon of sugar. •5 garlic cloves. Chopped. •1 large tablespoon dried oregano. •1 medium bunch of parsley. Chopped. •Half a bottle Italian dry white wine. We went pinot grigio. •500g new baby potatoes. Something nice and small. Halved or thirded if they’re big.
Preparation & Method
1. If you got frozen squid like me then take them out of their packaging in the morning and put them in a bowl of cold water. If not, just wash them thoroughly
2. Dry the squid tubes inside and out as thoroughly as possible with kitchen paper. Then cut into 2.5cm thick rings. For some reason I did this in reverse and it was a lot more fiddly.
3. Heat olive oil in a large pan on high heat. When it’s properly hot throw in the garlic and the squid and fry for a minute. I had to do this in two batches so as not to crowd the pan.
4. Pour in the wine and tomatoes, throw in all the oregano and half the parsley. Stir to combine, turn down the heat low and cover with a lid for thirty minutes.
5. Use your down time to prep the potatoes! Keep an eye on the squid as it may need a little stirring from time to time.
6. After thirty minutes, drop the potatoes in the pan and stir everything around again. Replace the lid and cook on low for about another thirty minutes. Stir occasionally.
7. You’ll know it’s done because the liquid will reduce to a delicious red slick and coat everything. Test one of the larger potato pieces to make sure it’s cooked through. Then either serve in bowls or straight from the pan topped with the rest of the parsley.
Ginger Squid |
Prep: 5 min, plus overnight soaking
Cook: 15 min
6 Thai Shallots,
1-2 large Squid, about 500g, cleaned and prepared
2 tbsp rice vinegar, or Mirin
3 cm piece Ginger, peeled
2 red chillies, deseeded and very finely chopped
3 tbsp nuoc cham, or 2 tbsp Fish Sauce, juice of 1/2 lime and 1 tsp rice vinegar
large bunch Basil
Coriander, mint and salad leaves
4 tbsp toasted Peanuts, crushed
3 tbsp crispy sliced shallot,
then put into a bowl of cold water and leave covered and refrigerated to extract the strong onion flavour. Drain well before using.
2. To make the salad, cut the squid body open and lay it out flat. With a sharp knife make diagonal score marks across the surface, being careful not to cut straight through.
3. Bring a pan of water to the boil, and add the squid and rice vinegar and cook at a gentle boil for about 15 minutes, or until tender (the squid should not be rubbery).
4. Drain and finely slice the squid on an angle, so you end up with thin slivers.
5. Grate the ginger with the chillies or pound together in a pestle and mortar to make a paste. Toss the squid with the drained onion and nuoc cham, then toss with the herbs.
6. Place in a bowl, spooning over the ginger paste and finishing with the crushed peanuts and crispy shallots.
Prep 30 min
Cook 20 min:
For the chilli sauce2 bird's eye chillies,
1 clove Garlic, finely chopped
120 ml rice vinegar, or Mirin
200g caster sugar
1 tsp Fish Sauce,
For the squid2 medium-sized Squid
dash of Sesame oil
dash of vegetable oil
1 lime, juice only
To servesugar snap peas, trimmed
frozen soya beans, blanched in boiling water until tender, then drained
purple sprouting broccoli, blanched in boiling water until tender, then drained
chopped Coriander, to taste
fine Rice noodles, cooked
2. Remove from the pan from the heat and mix in the fish sauce. Set aside.
3. For the squid: pull the tentacles away from the body and cut them into bite-sized pieces. Clean the tentacles and body under cold running water. Slash the body of the squid with a sharp knife diagonally across the surface without cutting through all the meat and then cut into bite-sized rectangles.
4. Heat the vegetable and sesame oil in a pan and fry the squid for no more than 1-2 minutes and then drain off the oil.
5. Add 2 teaspoons of the sweet chilli sauce to the squid pan and mix until the squid is completely coated. Any remaining sauce can be covered and set aside in the fridge for at least 2 days to use for another dish.
6. Squeeze the lime juice over the squid and, once the lime juice has reduced slightly in volume, remove from the heat.
7. To serve, add the vegetables and coriander to the squid and toss everything together until the vegetables and coriander are hot.
8. Serve on a bed of rice noodles.
the squid thoroughly, keeping the heads aside. Drain well. Lightly brown
the ham in a frying pan and then make a roll with the stuffing of your
choice and fill the squid.
Close the squid with their heads securing with a toothpick to avoid the stuffing falling out.
Lightly fry the vegetables in oil in a frying pan and add the squid which should be covered with the vegetables.
Add a dash of sherry, cover with a lid and allow to cook for about 10 minutes.
Squid With Rice
2 kgs. large squid;
250 gr. rice;
1 green pepper;
1 tsp. hot red pepper;
1 twist of saffron;
oil and salt.
| Finely chop the
pepper and onion and brown in a little oil in a casserole dish.
Add the squid cut into large pieces and leave to boil for a few minutes.
Add the tomatoes, saffron and red pepper and allow to cook until the squid is tender.
Add the rice, the ink from the squid and two cups of water.
Leave to boil for 15 minutes, season to taste and remove from heat. Serve hot.
To make this dish taste the very best, I highly
recommend that you do use the freshest tomatoes.
1 ½ kg. sqluid;
4 green or red peppers;
2 envelopes of saffron;
3/4 kg. flour;
40 gr. yeast;
2 eggs; oil; 1¼ l. water and salt.
Pastry: In a
mixing bowl mix warm water, yeast and salt.
Roll out the pastry
and place half on a tray greased with a little of the sauce from the
filling. Add the filling evenly spread over the base and cover with the
other half of the pastry.
(The top sholud be evenly pierced with a fork or a hole made in the centre to prevent rising and improve the cooking of the filling).