Squid Stew

A very easy dish for first time squid cooks.

Serves 4


  • 750g squid.
  • 3 tbsp olive oil.
  • 1 onion, chopped.
  • 3 garlic cloves finely chopped.
  • 1 tsp chopped fresh thyme leaves.
  • 400g canned chopped tomatoes.
  • 150ml red wine.
  • 300ml water.
  • 1 tbsp chopped fresh parsley.
  • Salt & pepper.

To Cook

Preheat the oven to 140c/275f/gas mark 1.

To prepare each squid, hold the body firmly and grasp the tentacles just inside the body. Pull firmly to remove the innards. Find the transparent quill and remove. Grasp the wings on the outside of the body and pull to remove the outer skin. Trim the tentacles just below the beak and keep.

Wash the body and tentacles under running water. Slice the body into rings. Drain well on kitchen paper.

Heat the oil in a large flameproof casserole. Add the prepared squid and cook over a medium heat, stirring occasionally, until lightly browned.

Reduce the heat and add the onion, garlic and thyme. Cook, stirring occasionally, for a further 5 minutes, until softened.

Stir in the tomatoes, wine and water. Bring to the boil, and then transfer the casserole to the preheated oven for 2 hours. Stir in the parsley and season to taste with salt and pepper.

Serving Suggestions

Serve immediately with crusty bread.