Squid casserole

serves 4
ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
700g/11⁄2lb squid rings
1 red pepper, seeded and sliced
2 sprigs of fresh rosemary
150ml/5fl oz dry white wine
400g/14oz canned chopped
plum tomatoes
2 tablespoons tomato purée
1 teaspoon paprika
salt and freshly ground
black pepper
• Heat the oil in a casserole dish
and fry the onion and garlic until
soft. Add the squid, increase the
heat and continue to cook for
about 10 minutes until sealed and
beginning to colour.
• Add the red pepper, rosemary,
wine and 250ml/9fl oz water, and
bring to the boil. Cover and
simmer gently for 45 minutes.
• Discard the rosemary, and add the
tomatoes, tomato purée and
paprika. Season with salt and
pepper. Continue to simmer gently
to 45–60 minutes until tender.
Serve hot.