Squid and Red Wine Casserole

(Serves 4)

Ingredients

• 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

Method

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.