Name: Slow-cooked squid with olives and tomatoes
Total time: 2 h
Yield: Serves 4
Ingredients: 600g vine tomatoes; olive oil; 1 large onion finely chopped; flat-leaf; a bunch parsley leaves roughly chopped; 2 cloves garlic crushed; 1 red chilli seeded and finely diced; 125ml white wine; 2 tbsp tomato purée; 2 bay leaves; 1 tsp fennel seeds crushed; 800g squid tubes cleaned and cut into rings; 100g green olives pitted; ½ lemon zested; to serve toasted ciabatta

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Slow-cooked squid with olives and tomatoes

Slow-cooked squid with olives and tomatoes

Janine Ratcliffe

Published: September 21, 2016 at 10:59 AM

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Serves 4

A little effort

Total time: 2 hrs

A star rating of 5 out of 5.1 ratingRate

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This easy recipe needs a little TLC to put together but it's well worth the effort! For the ultimate comfort food, serve this herby tomato fish dish with a hunk of freshly toasted ciabatta.

Low calorie

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Alternatives

Complete the dish

Make this slow-cooked squid and tomato recipe, then check out our tomato soup, tomato pasta and more tomato recipes.

Looking for more squid recipes? Check out our squid stew, salt and pepper squid, calamari and plenty more.

Ingredients

Nutrition

600g vine tomatoes
olive oil
1 large onion

finely chopped
flat-leaf
a bunch parsley

leaves roughly chopped
2 cloves garlic

crushed
1 red chilli

seeded and finely diced
125ml white wine
2 tbsp tomato purée
2 bay leaves
1 tsp fennel seeds

crushed
800g squid tubes

cleaned and cut into rings
100g green olives

pitted
½ lemon

zested
to serve toasted ciabatta

Nutrition: per serving

kcal284

low
fat8.5g
saturates1.5g
carbs11.5g
sugars10.1g
fibre4.6g
protein33.3g
salt1.6g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Blanch the tomatoes in boiling water for 2 minutes until the skins start to burst and peel off. Drain and leave to cool for a few minutes until you can handle them. Peel off the skins and discard. Chop the flesh, keeping the seeds and any juice that comes off them and tip into a bowl.
step 2

Heat a drizzle of oil in a casserole or heavy based ovenproof pan. Fry the onion for 10 minutes until soft, but not coloured. Add the parsley stalks, garlic and chilli and fry for a minute. Add the wine and simmer until reduced by half, then add the peeled and chopped tomatoes, tomato purée, bay and fennel seeds.
step 3

Bring to a simmer, add the squid, cover with a lid and cook in the oven for 45 minutes – 1 hour. After 30 minutes, add the olives, and leave the lid off if the sauce is a little thin. Keep cooking until the squid is tender, but not mushy. Stir in the parsley and lemon zest just before serving. Serve with toasted ciabatta, or cooked pasta if you like.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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