Slow-cooker puttanesca squid
Squid is often flash-fried, but it’s also great when slow-cooked. Inspired by classic Italian puttanesca sauce, this dish makes a great hearty lunch.
SERVES 4 PREP 20 mins COOK 3 hrs 10 mins EASY
- 2 tsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed or finely grated
- 6 anchovy fillets
- large pinch of chilli flakes (optional)
- 1 tsp dried oregano
- 400g can cherry tomatoes or chopped tomatoes
- 600g prepared squid, tubes cut into rings, plus tentacles
- 3 tbsp capers, drained
- 150g pitted black olives
- 125ml non-alcoholic white wine (or use water)
- small handful of parsley, finely chopped
- crusty bread, to serve (optional)
1 Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.
2 Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the non-alcoholic white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.
GOOD TO KNOW low cal • 2 of 5-a-day • gluten free
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