500 g (1 lb) prepared squid tubes
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
400 g (13 oz) can chopped tomatoes
150 ml (4 pint) fish stock
4 teaspoons drained capers
50 g (2 oz) pitted black olives
2-3 thyme sprigs, plus extra leaves to garnish (optional)
1 teaspoon fennel seeds, roughly crushed
1 teaspoon caster sugar
salt and pepper
cooked linguine, to serve 1


1.Preheat the slow cooker if necessary. Take the tentacles out of the squid tubes and rinse inside the tubes with cold water.
2.Put them in a sieve and rinse the outside of the tubes and the tentacles.
3.Drain well, put the tentacles in a small bowl, cover and return to the refrigerator. Thickly slice the squid tubes.
4.Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until golden. Add the garlic and cook for 2 minutes.
5.Stir in the tomatoes, stock, capers, olives, thyme, crushed fennel seeds, sugar and salt and pepper and bring to the boil.
6.Pour the sauce into the slow cooker pot, add the sliced squid and press the pieces below the surface of the sauce. Cover with the lid and cook on low for 3-4 hours.
7.Stir the squid mixture and add the tentacles, pressing them below the surface of the sauce.
8. Cook on low for a further 30 minutes. Serve tossed with linguine and garnished with extra thyme leaves, if liked.
9.FOR SQUID IN RED WINE & TOMATO SAUCE, replace the stock, capers, olives and fennel seeds with 150 ml (4 pint) red wine.
10.Cook as above, then garnish with chopped parsley and serve with warm crusty bread.

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