Squid braised in red wine and tomato

by Martin Wishart
Return to Recipe
Print
servings4
2 hours 10 minutes

Ingredients

  • 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

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
  • salt
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