All too often squid is reduced to the texture of a rubber grommet by being coated in batter and fried at incorrect temperatures. Served this way it will reinvigorate your tastebuds and leave you wondering why more restaurants don’t abandon the deep fryer for this method.
- 4 squid
- 4 tbs olive oil
- 2 large sliced onions
- 2 cloves of sliced garlic
- glass of white, red or rose wine – your choice. My favourite is vermouth as the herbs in it add to the final flavour of the dish.
- A bouquet of herbs which should include a sprig of fresh or dried fennel
- 5 skinned, deseeded and chopped tomatoes
- Olive oil
- Salt and pepper
HOW TO DO IT
Clean the squid carefully, reserving the tentacles. Slice the squid body into quarter-inch rounds, the tentacles into little strips.
Heat the olive oil in a sturdy pot or stewing pan and in this melt down the sliced onions and garlic. Cook until translucent but NOT browned.
Put in the squid and cook gently for two minutes, then add the wine.
Boil for a minute to evaporate the alcohol and turn heat to low. Season with salt and pepper and add the bouquet of herbs.
Cover pan and cook slowly on top of the stove for about 75 to 90 minutes.
20 minutes before it is ready put the tomatoes to cook in a separate pan with a little olive oil. When they have all but turned to mush season them highly with salt and pepper, add to the squid and cook for two minutes to amalgamate. Serve with plain rice or mashed potatoes.