Squid braised in red wine and tomato

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Martin Wishart's squid recipe teases out extra flavour by slowly braising the squid in a thick, velvety red wine and tomato sauce. The end result is a beautifully tender dish.





Melt 50g of the butter in a wide pan and cook the onion and garlic gently for 5 minutes but do not colour
Add the squid to the pan, season with a little salt and continue to cook for a further 3-4 minutes
Add 160ml of the red wine and turn up to a high heat. Cook until the wine is reduced to almost a glaze
Add the rest of the wine and reduce by 3/4
Add the tomato juice and mix well with the squid. Pour in the chicken stock, bring to the boil and turn down the heat so the squid is barely simmering
Cover the pan with a cartouche or round piece of greaseproof paper - this will allow for a more even cooking and ensure the squid remains submerged - flush against the contents and leave to cook for 60-90 minutes or until the squid becomes very tender. If the stock reduces too much before the squid has been cooked, add a little water
Once the squid is cooked and the sauce is thick, stir in the rest of the butter and the chopped parsley. Adjust the seasoning if necessary
Divide the braised squid and sauce across 4 plates and serve immediately

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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