3 medium red onions
200ml olive oil
1 dried chilli, finely chopped
3 cloves of garlic, finely chopped
6 anchovy fillets
570ml red wine
1kg chopped tomatoes
Zest of two oranges
2 sprigs thyme
2 bay leaves
Gently stew the onions in half the olive oil until sweet and soft. Add the garlic, chilli and anchovies and continue to cook slowly. Cut squid into square 3-4cm pieces. If the squid is small enough, keep the tentacles whole.
Brown all the squid in the remainder of the olive oil then add to the onions, garlic, chilli and anchovies. Deglaze the squid pan using red wine, then add to the rest.
Add all the remaining ingredients except the capers and simmer gently for about an hour. Toss in the capers immediately before serving. Serve with some pan-fried polenta.
Liz Payne, head chef, Bordeaux Quay, Bristol
Published by: The Caterer