There are many versions of squid stew, but this one has a particularly rich flavour. Squid goes brilliantly with tomatoes and together they make excellent heart-healthy food.
- 1 tbsp cold-pressed rapeseed oil
- 1 small onion or shallot (about 150g), finely chopped
- 2 garlic cloves, finely chopped
- 800g squid, cut into bite-sized pieces
- 1 small sprig of rosemary
- 3 sprigs of thyme
- 600g tomatoes, chopped, or 1 x 400g tin of chopped tomatoes
- 200g small waxy new potatoes
- 8-10 sun-dried tomatoes in oil, roughly chopped
- 100g Kalamata olives
- 1 tbsp extra virgin olive oil
- 30g flat-leaf parsley, roughly chopped
Heat the rapeseed oil over a medium heat in a large frying pan or hob-proof casserole dish. Add the onion or shallot and cook for 5 minutes. Stir in the garlic and cook for a further 3 minutes until the onion and garlic are slightly softened but not browned.
Add the tomatoes along with the potatoes and sun-dried tomatoes. If using tinned tomatoes, fill half the tin with water, give it a swirl and add that to the pan as well. Stir and simmer for 20 minutes until the potatoes are cooked. Pour in a splash of water if it looks too dry. During this time, add the squid, rosemary and thyme sprigs to the pan (the squid will need 5-15 minutes cooking, depending on the size).
Season to taste. Stir in the olives and the olive oil. Leave to stand for 5 minutes. Remove the rosemary and thyme twigs. Sprinkle with parsley and serve with a green side salad.
This recipe originally appeared in Good Good Food.