How to Slow-Cook Squid - Great British Chefs

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.

Ingredients

1 tbsp of vegetable oil
1 pinch of salt
500g of squid, cleaned and sliced into 1cm rounds
1 onion, peeled and diced
1 garlic clove
100ml of white wine
1 tin of chopped tomatoes, 400g
1 pinch of freshly ground black pepper

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Method

Place a saucepan over a high heat and add the oil

When hot, add the onions and garlic and cook until soft but not coloured

Add the sliced squid to the pan with a pinch of salt and cook for 3–4 minutes

Deglaze the pan with the white wine and add the tomatoes and pepper

Bring to the boil then turn down to a very low simmer. Cover with a cartouche and cook for 45 minutes until tender. The squid should remain covered by the liquid throughout the cooking process so you may need to add a little water if it is looking a little dry