Squid benefits from being cooked either very fast or very slow. Here we show how to slow cook, or braise, squid for succulent and tender results in a saucepan, but another great alternative method is to slow cook squid sous vide.
Ingredients
Metric
Imperial
- 1 tbsp of vegetable oil
- 1 pinch of salt
- 500g of squid, cleaned and sliced into 1cm rounds
- 1 onion, peeled and diced
- 1 garlic clove
- 100ml of white wine
- 1 tin of chopped tomatoes, 400g
- 1 pinch of freshly ground black pepper
Method
1
Place a saucepan over a high heat and add the oil
2
When hot, add the onions and garlic and cook until soft but not coloured
3
Add the sliced squid to the pan with a pinch of salt and cook for 3–4 minutes
4
Deglaze the pan with the white wine and add the tomatoes and pepper
5
Bring to the boil then turn down to a very low simmer. Cover with a cartouche and cook for 45 minutes until tender. The squid should remain covered by the liquid throughout the cooking process so you may need to add a little water if it is looking a little dry
Variations
Deglaze the pan with red wine instead of white for a richer, darker result.
This basic recipe can be embellished with the addition of other ingredients such as chorizo, beans, chickpeas and fresh herbs.
Serving suggestions
This braised squid would be delicious with pasta – try Martin Wishart’s squid with linguine or Pierre Koffman’s Squid Bolognese.
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