Tuesday, 10 February 2009

Slow Cooked Spicy Squid Casserole

Slow cooked spicy squid casserole

I had to cook for a large group this week end and got one of my old favourites out the bag. This is a guaranteed crowd pleaser,  a good chance you will even entice those who don't like squid. The slow, low cooking gives a soft, melt in the mouth texture.  Serve with plain boiled rice, or crushed new potatoes and a zinging palate cleansing salad. 

The recipe is a guide, as it is one of those dishes that's better improvised each time.

Serves 4
  • 1kg squid, cleaned and sliced
  • 1 large onion
  • 2 cloves garlic
  • 1 hot red chili (you can use dried flakes)
  • 1 stick of lemongrass sliced (optional)
  • 1 tin of plumb tomatoes
  • 1 lime or lemon
  • Handful of coriander
  • Olive oil and seasoning
  1. Fry the onion off in some olive oil until soft.
  2. Add the garlic, chili, and lemongrass and stir for a minute
  3. Up the heat and stir fry the squid for a minute
  4. Add the tin of tomatoes and break up the tomatoes as they cook out
  5. Season and add lime or lemon juice
  6. Simmer for at least an hour on a really low heat, or in a low oven
  7. When it's soft and tender, check seasoning and add the coriander.

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