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Squid / Cuttlefish - Stewed in Red Wine with Tomatoes

Squid either has to be cooked very quickly, for the briefest of times - or very slowly for a period. Any middle ground will leave you with chewy elastic.

This is one of our favourite squid or cuttlefish dishes - it is, in fact particularly suitable for larger specimens of either.


6 main course helpings:

1kg/2 lbs Squid or Cuttlefish - cleaned (see 'Squid - how to clean' q.v.)
2 medium or 1 large Onion, peeled & chopped
4 medium cloves of Garlic, peeled & chopped
3 tablespoons (45ml) Olive Oil
400ml/15 fl oz Red Wine
1 x 400g tin of Chopped Tomatoes
1 tablespoon (15ml) Tomato Purée
Salt & freshly-ground Black Pepper to taste
2 rounded teaspoons (10ml) Cornflour
Chopped Parsley - to decorate


1. Cut the squid/cuttlefish bag into rings about 1cm/½ ins thick (a little thinner if your squid are small)

2. Chop the tentacles into pieces if they are on the big size.

3. Heat the olive oil, over a low heat, in a big saucepan or casserole you can use over direct heat.

4. Add the chopped onions and cook gently until transparent - about 5 minutes.

5. Add the garlic, followed after 2 minutes by the squid. Mix well, increase the heat to medium, then cook for 2-3 minutes.

6. Add the wine, followed by the chopped tomatoes with their juice and tomato concentrate.

7. Season lightly with salt & pepper. If you have 'saved' ink from the inksacks add this now (diluting this with a little water if it's thick).

8. Mix this all together, then bring to the boil, and simmer uncooked as gently as you can for 25 to 45 minutes - depending on the size of your squid.

9. When the squid is tender, remove the squid pieces to a side dish, while you finish the sauce.

10. If you feel it's a little thin, you can either 'reduce' it by simmering or, if you're short of time, add a couple of spoons of cornflour dissolved in a little cold water.

11. When happy, return the squid to the pan - heat through - and serve.

Excellent with some good artisan bread and perhaps a salad.

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