Wednesday, June 18, 2008

Squid Casserole

Squid Casserole
serves 4

3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
700g/11/2lb squid rings
1 red pepper, seeded and sliced
2 sprigs of fresh rosemary
150ml/5fl oz dry white wine
400g/14oz canned chopped plum tomatoes
2 tablespoons tomato purée
1 teaspoon paprika
salt and freshly ground
black pepper

• Heat the oil in a casserole dish and fry the onion and garlic until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour.
• Add the red pepper, rosemary, wine and 250ml/9fl oz water, and bring to the boil. Cover and simmer gently for 45 minutes.
• Discard the rosemary, and add the tomatoes, tomato purée and paprika. Season with salt and pepper. Continue to simmer gently to 45–60 minutes until tender. Serve hot.

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