Ingredients
-
2
-
3
-
1
-
2
-
1
-
1 - 2
-
1 1/2
-
1
-
2
-
1
-
-
-
-
-
Directions
Italian Squid Casserole – Traditional Recipe!, 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 , This tastes like P 7/10, Easy and nice with pasta on the side You would need to like squid to like this used baby squids
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Steps
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1
Done
|
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
Done
|
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
Done
|
Add the Bell Peppers, Rosemary and Stock; Bring to the Boil. Cover and Simmer Gently For 45 Minutes. |
|
4
Done
|
Discard the Sprigs of Rosemary but Leave Any Leaves That Have Come of Them. |
|
5
Done
|
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 (180c/350f) For 45-55 Minutes, Until Tender. |
|
6
Done
|
Give the Sauce a Good Stir, Adjust the Seasoning, Garnish With Fresh Herbs and Serve With Crusty Bread. |
