Search
The Caterer

Braised squid with tomatoes and red wine, by Liz Payne

26 July 2007
Braised squid with tomatoes and red wine, by Liz Payne

Ingredients

3 medium red onions
200ml olive oil
1 dried chilli, finely chopped
3 cloves of garlic, finely chopped
6 anchovy fillets
1kg squid
570ml red wine
1kg chopped tomatoes
Zest of two oranges
2 sprigs thyme
2 bay leaves
1tbs capers

Method

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

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.