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Maggie Beer

Slow Cooked Squid

Step 1: Sauté onions in extra virgin olive oil until soft, add garlic and cook for another five minutes at low temperature.

Step 2: Add squid, bay leaves, fennel seeds, olives, Tomato, Olive, Rocket & Basil Sugo, red wine, Verjuice and cook at the lowest simmer possible in a heavy based pan with a cartouche and turning over every thirty minutes minutes or so, until tender. (This might take three to six hours depending on the size of the squid at a very low heat and how heavy the cooking pot is.

Step 3: Having a cartouche on top of the squid and a lid on the pan will help keep the dish so moist.

Step 4: When ready to serve, drizzle with Extra Virgin Olive Oil and chopped parsley.

Ingredients

  1. 2 onions peeled and medium dice
  2. 2 garlic cloves peeled and sliced
  3. 4 squid s medium sized
  4. 60g 1 tbspn fennel seeds
  5. 12 black olive pitted
  6. 240ml 1 cup red wine
  7. 60ml 1/4 cup verjuice
  8. 15g 1/2 cup flat leaf parsley chopped

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