Squid and Red Wine Casserole

1:54 am on 24 February 2007

(Serves 4)


  • 750g whole baby squid
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 400g can of chopped tomatoes
  • ¾ cup red wine
  • 1 cup water
  • 1 tsp chopped fresh thyme
  • 1 tsp salt
  • 20 turns of a black pepper grinder


Cut the squid bodies into rings and separate the tentacles if large.

Heat the oil in a large, heavy-based casserole. Add the squid and cook over a high heat, stirring from time to time, until lightly browned.

Add the onion to the pan and cook for about 5 minutes, until softened.

Add the garlic and cook for 1 minute

Stir in the tomatoes, red wine, water and thyme and bring up to the simmer. Cover and simmer very gently for 2 hours, or bake at 160C for the same amount of time.

Season with salt and pepper and eat as it is or add fresh chunkes of white fish fillets and cook for 5 minutes to make a fantastic fish stew.

From Afternoons with Jesse Mulligan

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