Braised squid with tomatoes and olives

Braised squid with tomatoes and olives

Tara Fisher

Squid is one of those types of seafood which, like octopus, either needs very quick cooking or long, slow cooking. Most of the squid you find in the shops tends to be large, and that’s why it’s suited to this kind of recipe. I count myself among the many people who don’t cook squid at home as much as they should, but it’s very popular in restaurants so I’ve come up with a recipe that’s not at all fussy to make at home. This is tasty hot or cold.


Quantity Ingredient
1kg medium-sized squid
2 onions
3 garlic cloves
2 red peppers
75ml olive oil
1 tablespoon tomato puree
150ml red wine
400g tinned chopped tomatoes
150g pitted black olives, drained
1 tablespoon red wine vinegar
1 lemon, juiced
2 handfuls fresh basil leaves
sea salt
freshly ground black pepper


  1. Preheat the oven to 140°C. Clean the squid by pulling off the tentacles and discarding any innards. Pull off and discard the outer membrane and the fins. Rinse well under cold water if necessary, pat dry with kitchen paper and cut into large triangles.
  2. Cut the onions and garlic into thick slices. Deseed and slice the peppers. Heat a large frying pan until medium hot, add the olive oil, onions, garlic and peppers and sweat for a few minutes until softened, then add the squid and stir well. Add the tomato purée and red wine, bring to the boil and simmer until reduced by half, then add the tinned tomatoes and olives and stir well.
  3. Cover with a lid or foil, then cook in the oven for 1 hour. Remove from the oven and take off the lid. Stir in the red wine vinegar, lemon juice and basil leaves, season with salt and pepper and serve with crusty bread.
James Martin
Saturday Kitchen
slow cooking
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