Slow-cooker puttanesca squid
Try a slow-cooked version of squid, inspired by classic Italian puttanesca sauce. It makes a hearty lunch with crusty bread
Ingredient
- 2 tsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed or finely grated
- 6 anchovy fillets
- large pinch of chilli flakes (optional)
- 1 tsp dried oregano
- 400g can cherry tomatoes or chopped tomatoes
- 600g prepared squid, tubes cut into rings, plus tentacles
- 3 tbsp capers, drained
- 150g pitted black olives
- 125ml white wine (or use water)
- small handful of parsley, finely chopped
- crusty bread, to serve (optional)
Direction
- STEP 1
Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.
- STEP 2
Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.
