Slow Cooked Squid

INGREDIENTS

  • 2 Onion
  • 2 garlic cloves
  • 4 Squid
  • 2 Bay Leaf
  • 1 tbspn fennel seeds
  • 12 black olive
  • 1 cup red wine
  • 1/2 cup flat leaf parsley
Print Recipe

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

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.

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

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