SQUID STEW
WITH TOMATOES & FENNEL (Optional squid ink)
SERVES 4
INGREDIENTS
STEW
30 ml (2 tbsp) Olive oil
1 Onion, chopped
2 Cloves of garlic, crushed
1 Fennel bulb, thinly sliced
1410 g Tin chopped tomatoes
125 ml (½ cup) White wine (can be non-alcoholic)
15 ml (1 tbsp) Squid ink (optional, for colour and depth) – optional
Salt and pepper
SQUID
500 Breco Squid Heads and Tentacles
250 (1 cup) Corn flour
Salt and pepper
Oil, for deep frying
TO SERVE
Roasted cherry tomatoes
Chopped fresh chives
METHOD
To prepare the stew
1
Heat oil in a pot. Sauté the onion, garlic and fennel until soft.
2
Add tomatoes and wine. Simmer for 10 minutes.
3
Optional: Stir squid ink. Simmer for another 5 minutes.
To make squid
4
Season the corn flour generously with the salt and pepper. Toss the squid in the seasoned flour, to coat.
5
Deep fry in hot oil (about 190°C) until cooked and crispy. Drain on a paper towel. Season if needed.
To serve
6
Toss half of the fried squid in the stew. Spoon on plates and top with the rest of the fried squid.
7
Arrange the tomatoes on the plates and sprinkle with fresh chives.
Serving suggestion: Delicious with polenta or crusty bread.
Share This Recipe: