1 hr 55 mins
1 hr 40 mins
Um Safia's Note:
Squid is often served fried in Italy, but this recipe casseroles it with a combination of tomatoes and bell peppers to create a deliciously rich sauce. From the book: "The Complete Book of Italian Cooking".
My Private Note
Units: US | Metric
- 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)
- 1Cut 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.
- 2Heat 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.
- 3Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes.
- 4Discard the sprigs of rosemary but leave any leaves that have come of them.
- 5Add 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.
- 6Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.
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Nutritional Facts for Italian Squid Casserole - Traditional Recipe!
Serving Size: 1 (501 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 364.7
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 2.4 g
- Cholesterol 529.3 mg
- Sodium 306.8 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 2.9 g
- Sugars 6.5 g
- Protein 39.3 g
The following items or measurements are not included: