cooking braised squid with chorizo, tomato & olives
February 08, 2014
The rules for cooking squid are:
either cook it for 1 minute or 1 hour
there are are no other rules
This is a nice stew that takes an hour, and there’s nothing more to it than adding things to the pan and stirring. The squid’s texture turns out nice and soft, no rubberyness. Quite often when you flash fry squid you lose the taste, but this stew brings out the flavour which is faintly salty and almost hammy.
I get my squid in big sack like bags from the oriental supermarket in Elephant. It tends to be cheaper and more exciting to do this.
To feed 4 you need:
- 1kg cleaned squid (de-frosted)
- a handful of kalamata olives
- 2 onions
- 4 cloves of garlic
- 2 peppers
- a bit of chorizo (optional)
- 200ml shitty red wine
- a tin of chopped toms
- a dollop of tomato puree
- a slash of red wine vinegar
- 1 orange
- Set the oven to 140°C/275°F/Gas1.
- Slice your onions and peppers.
- Peel and roughly slice your garlic.
- Cut the chorizo into rough chunks.
- Add a little olive oil to a sturdy iron pan and throw in your chorizo chunks.
- Cook them until they begin to sweat out their orangey juices.
- Then add your onion, pepper and garlic.
- Season with a big pinch of salt and pepper.
- Sweat the vegetables while you chop your squid into rings.
- Add the squid to the pan and stir.
- Add your wine and tomato puree and simmer for about 5 minutes to reduce the liquid by half.
Then add your chopped tomatoes and olives.
- Cover the pan with a lid and place it in the oven for an hour.
- Once it’s out add the vinegar then zest and juice your orange and add squeeze over.
- Scatter with chopped parsley.