Spanish Squid and Red Wine Stew
Spanish Squid and Red Wine Stew



  • 1kg chopped squid
  • 2 tbsp olive oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 200ml red wine
  • 400g tomatoes, chopped
  • Large sprig of thyme
  • 2 bay leaves
  • 1 tsp fennel seeds
  • Heat the oil in a large saucepan. Chuck in the squid and cook quickly for 3 mins to lightly colour. Turn the heat right down, add the onion, and soften for 10 mins. Pour in the wine, bring to the boil, and then add the tomatoes, herbs, and fennel seeds. Season well, and allow to simmer with the lid on for about half an hour.
  • Remove the lid and simmer for a little longer to reduce the sauce. Serve with a scattering of basil leaves and some bread.
1 hr
4 serving

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