Squid & Olives With Red Wine
Ingrediënten
- 2½ tablespoons olive oil
- 1 onion finely sliced
- 4 garlic cloves finely chopped
- fresh squid about 700 g , cleaned and cut into thick rings
- 4 tablespoons black olives pitted
- 1½ teaspoons ground cinnamon
- 2 bay leaves
- 1½ teaspoons sugar
- 300 ml red wine
- small bunch flat leaf parsley finely chopped
- small bunch dill finely chopped
- sea salt and black pepper
- 1 lemon cut into wedges, to serve
Instructies
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes to soften a little.
- Add the squid, stir to coat well and cook for 3 minutes, then add the olives, cinnamon, bay leaves and sugar.
- Pour in the wine and bring to the boil, then reduce the heat, cover and cook gently for 35–40 minutes until most of the liquid has reduced and the squid is tender.
- Season with salt and pepper and stir in the herbs.
- Serve immediately with lemon wedges and chunks of crusty bread to mop up the sauce, if liked.
Notes / Tips / Wine Advice:
For scallops & olives with red wine,
follow the recipe as for Squid & olives with red wine, replacing the squid with 500 g cleaned scallops and replacing the black olives with 2 tablespoons green olives, pitted and cut in half. Reduce the cooking time to 20 minutes.--------------------------------------------------------------------------------------------------
