625 g (1 lb) prepared squid tubes, chilled
1 onion, thinly sliced
125 g (4 oz) ready-diced chorizo
125 g (4 oz) cup mushrooms. slice
1 red pepper, cored, deseeded and sliced
2 garlic cloves. finely chopped
leaves from 2-3 rosemary sprigs
1 tablespoon tomato purée
1 teaspoon caster sugar
400g (13 oz) can chopped tomatoes
100 ml (3½ fl oz) red wine
1 tablespoon cornflour
salt and pepper
chopped parsley, to garnish 1


1.Preheat the slow cooker if necessary. Rinse the squid inside and out, pulling out the tentacles and reserving
2. Drain and slice the tubes. Put the tentacles in a bowl, cover with clingfilm and chill in the refrigerator until required.
3.Put the onion, chorizo, mushrooms and red pepper into the slow cooker pot. Add the garlic, rosemary, tomato purée and sugar, then stir in the sliced squid.
4.l'our the tomatoes and wine into a saucepan and bring to the boil or heat in the microwave.
5.Add a little salt and pepper, then pour into the slow cooker pot and stir well. Cover with the lid and cook on low for 3-5 hours or until the squid is tender.
6.Put the comflour in a small bowl with a little cold water and mix to a smooth paste. Stir into the slow cooker pot, add the squid tentacles, then replace the lid and cook, still on low, for 30 minutes.
7.Spoon into bowls and sprinkle with chopped parsley. Serve with thickly sliced bread or rice, if liked.
8.FOR TOMATO-BRAISED SQUID WITH RED ONION, replace the onion. mushrooms and chorizo with 2 large thinly sliced red onions and put in the slow cooker pot with the red pepper, garlic, tomato purée and sugar, adding 2 bay leaves instead of the rosemary. Add the squid and continue as above.

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