Squid Braised In Red Wine & Tomato Recipe

2 hours 10 minutes


  • 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


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
Add the squid to the pan, season with a little salt and continue to cook for a further 3-4 minutes
  • salt
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
Add the rest of the wine and reduce by 3/4
  • 340ml of red wine
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
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
  • 50g of unsalted butter
  • 1 handful of curly parsley
  • salt
  • pepper
Divide the braised squid and sauce across 4 plates and serve immediately