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Braised squid
- Prep time:
- 20 mins
- Cook time:
- 2 hrs 15 mins
- Serves:
- 4
Cooked in the Greek manner, Matt Tebbutt’s slow-braised squid becomes tender and delicious
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Ingredients
- Olive oil, for frying
- 2 white Onions, sliced into rings
- sticks Celery
- 2 bulbs Fennel, coarsely sliced
- 2 tsp mix of toasted and ground cumin seeds, fennel seeds and Coriander seeds
- 2 red Chillies, chopped
- 400400g tinned chopped tomatoes
- 250ml Red wine
- 1 litre fish stock
- 2 Oranges, juice and zest
- 6 large cleaned Squid
- small bunchfresh Coriander, coarsely chopped
- ciabatta, to serve
Method
1. Preheat the oven to 140C/gas 1.2. Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chilli to taste and the tomatoes.
3. Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
4. Cover and bake for about 2 hours until tender. Stir through some of the chopped coriander.
5. Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.
Comments & Ratings
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Latest Comment
This recipe is great. Its somthing completely different from what I would normally try to cook. Its simple and very tasty. I would encourage any beginner to try this recipe. Thank you very much!!
I watch your show from Australia! and as soon i saw this recipe i went out and got some aquid and this dish is amazing! Thanks Matt I am defintley a big fan of your show and cooking from now on!
Good on you! Yummy so tender
Rebecca from downunder