Simmered squid

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• prepared squid1kg kg

  and tentacles, cleaned and cut into thick rings

• onions↗2

  chopped

• garlic cloves↗3

  sliced

• pinch of chilli flakes
• fennel seed1 tsp tsp
• bay leaves↗3
• rosemary↗1 tbsp tbsp

  roughly chopped

• pinch of sugar
• red wine vinegar↗3 tbsp tbsp
• can chopped tomato400g g
• large glass of red wine

  (about 200ml)

• handful chopped coriander
• zest ½ orange

Step-by-step instructions

1. 1

   Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.

2. 2

   Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.