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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.
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
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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