Ingredients
1 tbsp olive oil, plus extra for drizzling
1kg/2lb 4oz prepared squid and tentacles, cleaned and cut into thick rings
2 onions, chopped
3 garlic cloves, sliced
pinch of chilli flakes
1 tsp fennel seeds
3 bay leaves
1 tbsp rosemary, roughly chopped
pinch of sugar
3 tbsp red wine vinegar
400g can chopped tomatoes
large glass of red wine (about 200ml/8fl oz)
TO SERVE
handful chopped coriander
zest ½ orange
Method
-
Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.
-
Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.
Per Serving (4)
352 kcals, protein 41g, carbs 12g, fat 8g, sat fat 2g, fibre 2g, sugar 7g, salt 0.8g
