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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Cooked in the Greek manner, this slow-braised squid becomes tender and delicious. Ingredients:
olive oil, for frying |
2 white onions, sliced into rings |
3 celery ribs, thickly sliced diagonally |
2 fennel bulbs, coarsely sliced |
1/2 teaspoon cumin seed |
1/2 teaspoon fennel seed, toasted and ground |
1/2 teaspoon coriander seed, toasted and ground |
2 red chilies, chopped |
1 (14 ounce) can tomatoes |
1 cup red wine |
4 cups fish stock |
2 oranges, juice and zest of |
6 squid, cleaned, thick-cut into 1in squares |
2 tablespoons cilantro, coarsely chopped |
ciabatta, to serve |
Directions:
1. Preheat the oven to 275°F
2. Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
3. Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
4. Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
5. Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.
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