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Slow-cooked Squid with Olives and Tomatoes



With thanks to Jordan Kelly-Linden



600g vine tomatoes 

olive oil 

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.








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