From: Rick Stein’s
Fruits of the Sea
serves 4-6
Ingredients
- 1 1/2 pounds squid
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 can (14 ounces) chopped tomatoes
- 2/3 cup red wine
- 1 1/4 cups water
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 20 turns of the black pepper mill
- 1 tablespoon chopped parsley (Scott’s addition)
- Other seafood like, shrimp, scallops, cubed fish, mussels, clams, etc. (Optional)
Directions
Clean the squid or buy frozen cleaned like I do. Cut the pouches across into rings and separate the tentacles if large.
Heat the oil in a large, heavy-based pan. Add the squid and cook over a high , heat, stirring from time to time, until lightly browned.
Add the onion and garlic to the pan and cook for about 5 minutes, or until softened. Stir in the tomatoes, red wine, water and thyme and bring to a boil. Cover and simmer very gently for 2 hours. Season with the salt and pepper and eat as is or use as a base for a fish stew. Garnish with chopped parsely.
Notes
I usually make this as the base of a fish stew. (Pictured above) Adding in at the very end some seafood that I have on hand. If it gets too thick, you can thin it out with a little water or fish stock if you have it. You could feed 6 with the addition of seafood and stock.