Greek Braised Squid
"Cooked in the Greek manner, this slow-braised squid becomes tender and delicious."
- Ready In:
- 2hrs 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- olive oil, for frying
- 2 white onions, sliced into rings
- 3 celery ribs, thickly sliced diagonally
- 2 fennel bulbs, coarsely sliced
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fennel seed, toasted and ground
- 1⁄2 teaspoon coriander seed, toasted and ground
- 2 red chilies, chopped
- 1 (14 ounce) can tomatoes
- 1 cup red wine
- 4 cups fish stock
- 2 oranges, juice and zest of
- 6 squid, cleaned, thick-cut into 1in squares
- 2 tablespoons cilantro, coarsely chopped
- ciabatta, to serve
directions
- Preheat the oven to 275°F
- Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
- Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
- Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
- Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
