Italian Squid Casserole - Traditional Recipe!

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 2 lbs whole squid, cleaned or 1 1/2 lbs squid rings
• 3 tablespoons olive oil
• 1 large onion, thinly sliced in rings
• 2 garlic cloves, minced
• 1 red bell pepper, cored, deseeded and sliced
• 1 -2 fresh rosemary sprig
• 1 1/2 cups fish stock (or water)
• 1 (14 ounce) can chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• salt and pepper
• rosemary (to garnish) or parsley (to garnish)

Recipe

• 1 cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". if using frozen squid rings, defrost and drain fully before using.
• 2 heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly.
• 3 add the bell peppers, rosemary and stock; bring to the boil. cover and simmer gently for 45 minutes.
• 4 discard the sprigs of rosemary but leave any leaves that have come of them.
• 5 add the tomatoes, tomato paste, seasonings and paprika. continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°c/350°f) for 45-55 minutes, until tender.
• 6 give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.