squid ragout

Ingredients for 4 servings:

• 1 kg squid(s), gutted and cleaned or
• 750 g squid(s) cut into rings, frozen, thawed
• 3 tbsp olive oil
• 1 large onion(s), cut into thin rings
• 2 garlic cloves, crushed
• 1 bell pepper(s), red, pitted and sliced
• 1 ½ sprigs rosemary, fresh
• 150 ml dry white wine
• 250 ml water or
• 350 ml fish stock
• 400 g tomato(s), chopped, from the can
• 2 tbsp tomato paste
• salt and pepper
• 1 tsp paprika powder
• Rosemary or parsley sprigs, fresh, for garnishing
• Bread(s), crispy, to serve

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

In Italy, squid is often served fried. Here, it forms part of an aromatic ragout with tomatoes and peppers.

Cut the squid shell into 1 cm thick slices and the tentacles into 5 cm long pieces. Heat the oil in an ovenproof pot and fry the onions and garlic until translucent. Add the squid, increase the heat, and fry until lightly browned. Then add the bell pepper, rosemary, wine, and water (or stock), bring to a boil, cover, and simmer over low heat for 45 minutes. Discard the rosemary sprigs, leaving a few rosemary needles in. Stir in the tomatoes, tomato paste, salt, pepper, and paprika and simmer for another 45-60 minutes, or carefully cover the pot and place it in an oven preheated to 180°C for 45-60 minutes. Stir the finished dish again, season to taste, garnish with rosemary or parsley sprigs, and serve with fresh, crusty bread.