Squid benefits from being cooked either very fast or very slow. Here we show how to slow cook, or braise, squid for succulent and tender results in a saucepan, but another great alternative method is to slow cook squid sous vide.
Deglaze the pan with red wine instead of white for a richer, darker result.
This basic recipe can be embellished with the addition of other ingredients such as chorizo, beans, chickpeas and fresh herbs.
This braised squid would be delicious with pasta – try Martin Wishart’s squid with linguine or Pierre Koffman’s Squid Bolognese.
