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The Caterer

Squid cooked in its own ink – by Samuel Clark

11 September 2006
Squid cooked in its own ink – by Samuel Clark

INGREDIENTS

(serves four)

1 medium onion, finely chopped
1 green pepper, finely chopped
4tbs olive oil
4 cloves garlic, finely chopped
200ml white wine
1tbs tomato purée
Salt and pepper
12 prepared squid (about 8cm long)
2 pequillo peppers, julienned (for garnish - optional)

METHOD

Soften the onions and pepper in the olive oil over a medium heat for 30-40 minutes, turning down the heat if necessary. Add the chopped garlic and continue cooking for a further 10 minutes. Add white wine, bring to the boil and reduce by half. Add tomato purée and squid ink, salt and pepper.

Heat a little olive oil in a large frying pan over a high heat. When oil smokes, add the squid. Keep cooking temperature high and stir continuously for one minute. Add sauce. Bring the sauce to the boil and cook squid for 30 seconds - be careful not to overcook squid.

Serve with mashed potato, watercress salad and a garnish of pequillo peppers.

Samuel Clark

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