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Slow cooked squids, tomatoes, olives and preserved lemons
Slow cooked squids, tomatoes, olives and preserved lemons
Italian
Main
Over 2 hours
Seafood
Easy
Serves
4

Squids are normally associated with fast cooking such as grilling or frying, this recipes requires the squid to be slow cooked in a bright and sunny tomato and olive sauce until rich and tender. The Moorish influence comes from aromatic fennel seeds and bay and the sour salty tang of preserved lemons- which are as popular in Italy as Morocco- salting and preserving lemons was a method used by the moors during the lemon harvest to ensure lemons were available year round.

This southern Italian style preparation is also perfect with cuttlefish and octopus as the base.

Recipe courtesy of
Ingredients
  • 600g plum vine tomatoes- eyed
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 800g fresh, cleaned squid cut into chunks
  • 1 bunch flat leaf parsley, chopped
  • 2 tsp tomato paste
  • 125ml white wine
  • 1 red chilli, chopped with seeds
  • 100g pitted green olives
  • 100g preserved lemon, chopped
  • 2 bay leaves
  • 1 tsp. fennel seeds, crushed
  • Seasalt, black pepper and extra virgin olive oil for cooking
Method
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Method
  1. Heat an oven to 160C
  2. Boil a pan of water and blanche the tomatoes for a minute until the skins peel off. Drain and leave to cool for a few minutes before discarding the skins and roughly chopping the flesh.
  3. Heat a large casserole or oven proof panover a low-medium heta and add a lug of olive oil. Cook the onions and garlic slowly for a few minutes to soften- without colour and then add the parsley stalks, bay, chilli, fennel seeds and tomato paste. Cook for 5 minutes, stirring as you go and then add the wine. Reduce by half and then add the chopped tomatoes.
  4. Bring to a simmer and then stir in the squid and season well with salt and pepper. Place on the lid, transfer to the oven and cook for 1 1/2 hours. After one hour add the olives and leave the lid off.
  5. When the stew is ready- the sauce should be thick and rich and the squid tender, remove from the oven and leave to rest for 20 minutes before stirring in the preserved lemon and parsley.
  6. Serve on slices of my home made, toasted sobbrassada bread (in the cookbook) or toasted ciabbata grilled with olive oil.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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