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Squid braised in red wine and tomato
Item 1 of 1
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.
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Ingredients
Metric
Imperial
- 1000g of squid tubes, sliced
- 100g of unsalted butter
- 1 medium onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 500ml of red wine
- 800ml of chicken stock
- 250ml of tomato juice, good quality
- 1 handful of curly parsley, finely chopped
- salt
- pepper
SAVE RECIPE
Method
1
Melt 50g of the butter in a wide pan and cook the onion and garlic gently for 5 minutes but do not colour
- 50g of unsalted butter
- 1 medium onion
- 2 garlic cloves
2
Add the squid to the pan, season with a little salt and continue to cook for a further 3-4 minutes
3
Add 160ml of the red wine and turn up to a high heat. Cook until the wine is reduced to almost a glaze
- 160ml of red wine
4
Add the rest of the wine and reduce by 3/4
- 340ml of red wine
5
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
- 250ml of tomato juice
6
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
7
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
- 50g of unsalted butter
- 1 handful of curly parsley
- salt
- pepper
8
Divide the braised squid and sauce across 4 plates and serve immediately
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