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Rick Stein

Basque Squid Stew


Serves 4

Ingredients

  • 750g/1½lb squid
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 400g/14oz can of chopped tomatoes
  • 150ml/5fl oz red wine
  • 290ml/½ pint water
  • 1 tsp chopped fresh thyme
  • 1 tsp salt
  • 20 turns of the black pepper mill

Method

  1. Clean the squid. Cut the pouches into rings and separate the tentacles if large.
  2. Heat the oil in a large, heavy-based pan. Add the squid and cook over a high heat, stirring from time to time, until lightly browned.
  3. Add the onion and garlic to the pan and cook for about 5 minutes, until softened.
  4. Stir in the tomatoes, red wine, water and thyme and bring up to the boil. Cover and simmer very gently for 2 hours.
  5. Season with salt and pepper and eat as it is or use as a base for a fish stew.
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