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1kg squid (preferably small ones), cleaned
50g unsalted butter
2 tsp groundnut or sunflower oil
1 medium onion, roughly chopped
2 cloves garlic, finely sliced
700g new potatoes, peeled and cut into cubes
200ml dry cider
2 tbsp finely chopped parsley
1. Make sure there is nothing inside the squid. If the squid are really small leave them whole and cut bigger ones into rings. Halve any large tentacles.
2. Heat 35g of the butter and all the oil in a heavy bottomed sauté pan or casserole. Pat the squid dry with kitchen paper or a clean tea towel, otherwise it doesn’t colour well. Sauté the squid briskly until pale gold, draining off any excess liquid, then remove it with a slotted spoon. Add the rest of the butter and sauté the onion until pale gold, then add the garlic and cook for another 2 minutes.
3. Put the squid back into the pan along with the potatoes, turn all this over in the fat, add the cider and season. Bring to the boil then immediately turn the heat down and cook uncovered for about 35-40 minutes or until the squid and the potatoes are tender. Add a little more liquid (either more cider or water) if you need to.
4. By the end of cooking you should have a mixture that is just lightly coated in cooking juices, not a soup. Stir in the parsley, check the seasoning and serve immediately.
Typical values per serving:
This recipe was first published in Thu Mar 22 09:56:00 GMT 2018.