Italian Squid Casserole - Traditional Recipe!

Recipe by Um Safia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost and drain fully before using.
  • Heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly.
  • Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes.
  • Discard the sprigs of rosemary but leave any leaves that have come of them.
  • Add the tomatoes, tomato paste, seasonings and paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°C/350°F) for 45-55 minutes, until tender.
  • Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.
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