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Squid Casserole

ingredients

serves 4
1 kg (2 lb) whole squid, cleaned or 750 g (1 1/2 lb) squid rings, defrosted if frozen
3 tbsp olive oil
1 large onion, sliced thinly
2 garlic cloves, crushed
1 red (bell) pepper, cored, deseeded and sliced
1 - 2 sprigs fresh rosemary
150 ml (1/4 pint) 2/3 cup dry white wine and
250 ml (8 fl oz) 1 cup water, or
350 ml (12 fl oz)1 1/2 cups water or fish stock
425 g (14 oz) can chopped tomatoes
2 tbsp tomato puree (paste)
1 tsp paprika
salt and pepper
fresh sprigs of rosemary or parsley, to garnish

method

1. Cut the squid pouch into 1 cm (1/2 inch) slices; cut the tentacles into lengths of about 5 cm/2 inches. If using frozen squid rings, make sure they are fully defrosted and well drained.

2. Heat the oil in a flameproof casserole and fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly. Add the red (bell) pepper, rosemary and wine (if using), and water or stock and bring up to the boil. Cover and simmer gently for 45 minutes.

3. Discard the sprigs of rosemary (but don't take out any leaves that have come off). Add the tomatoes, tomato puree (paste), seasonings and paprika. Continue to simmer gently for 45-60 minutes, or cover the casserole tightly and cook in a moderate oven, 180°C/350°F/Gas Mark 4, for 45-60 minutes until tender.

4. Give the sauce a good stir, adjust the seasoning and serve with crusty bread.

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