Tags: Recipes

Braised squid with tomatoes and red wine, by Liz Payne

Thursday 26th July 2007 00:00


3 medium red onions
200ml olive oil
1 dried chilli, finely chopped
3 cloves of garlic, finely chopped
6 anchovy fillets
1kg squid
570ml red wine
1kg chopped tomatoes
Zest of two oranges
2 sprigs thyme
2 bay leaves
1tbs capers


Gently stew the onions in half the olive oil until sweet and soft. Add the garlic, chilli and anchovies and continue to cook slowly. Cut squid into square 3-4cm pieces. If the squid is small enough, keep the tentacles whole.

Brown all the squid in the remainder of the olive oil then add to the onions, garlic, chilli and anchovies. Deglaze the squid pan using red wine, then add to the rest.

Add all the remaining ingredients except the capers and simmer gently for about an hour. Toss in the capers immediately before serving. Serve with some pan-fried polenta.

Liz Payne, head chef, Bordeaux Quay, Bristol

Featured video - for more, visit Caterer and Hotelkeeper’s YouTube channel >>

    Caterer and Hotel Keeper Jobs
    Quick Recipe Links
    Most ReadMost Viewed Recipes
    Sign up to Caterer and Hotelkeeper
    Mobile Site
    Also on Caterer and HotelKeeper