- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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)
