Until recently, I thought the only use for squid was the emergency repair of wet suits and Wellington boots. In unskilled hands it can take on the consistency and taste of vulcanized rubber. This is in stark contrast to the talents of Mediterranean restraunters who have created many romantic memories with calamari and seafood risotto.
Ingredients (Serves 4)
1 lb (500 gm) cleaned squid
1 lb (500 gm) chopped tomatoes (tinned or fresh)
1 large mild onion
A few cloves of garlic
A chilli or two (fresh green or dried red work equally well if used in
moderation)
1 tablespoon of chopped parsley
3 tablespoons of olive oil
Equipment
Large saucepan with well fitting lid
Method
Remove any remaining bits of glassy membranes from the squid tubes and chop into rings, if the tentacles are larger than bite size, chop these too. Finely chop the onions, garlic and chilli (if you’re using dried ones, add these to the pot when it has started simmering). Cook the vegetables for a few minutes in the oil until the onions become translucent. Finally add the tomatoes and squid and gently bring the pan to the boil, reduce the heat and simmer for an hour. Add the parsley and any dried chillies at the start of the simmering phase.
Comment
Serve with bread as a starter or with rice and pasta as a main course.
Page Created: 15th September 2001