Squid Stew for 4 people by Maggie Boote
Ingredients – Serves 4
750 g squid
3x tablespoons vegetable oil
1x onion chopped
3x large cloves of garlic chopped
400g tinned chopped tomatoes
150ml red wine
150 ml water
Bayleaf
1x tsp Chopped rosemary/ thyme
salt and black pepper
Parsley
Method
Clean the squid or ask your friendly fishmonger to prepare it for you.
Cut the pouches and tentacles across into rings.
Heat the oil in a large heavy- based casserole.
Add the squid and saute until lightly brown.
Add the onion and garlic , lowering the heat first and cook until softened.
Stir in the remaining ingredients and bring to the boil cover and simmer very gently for an hour until tender.
Check the seasoning and serve in warm bowls with lots of chopped parsley and french bread to mop up the juices and some red wine.
If you need to make it stretch for unexpected guests add chunks of boiled salted potatoes five minutes before the end .