Slow-cooked Squid with Olives and Tomatoes
With thanks to Jordan Kelly-Linden
600g vine tomatoes
1 large onion, finely chopped
a bunch of flat leafed parsley, roughly chopped
2 garlic cloves, crushed
1 red chilli, seeded and finely chopped
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
zest of half a lemon
Heat the oven to 160˚C/fan 140˚C.
Blanch the tomatoes in boiling water for 2 mins until the skins start to burst and peel off. Drain and leave to cool for a few mins 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.
Heat a drizzle of oil in a casserole or heavy based ovenproof pan. Fry the onion for 10 mins 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.
Bring to a simmer, add the squid, cover with a lid and cook in the oven for 45 mins – 1 hour.
After 30 mins, 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 cauliflower rice or quinoa.