Having had one of Sunday’s squid deep fried in rings, we thought something different for another one. Anna came up with this recipe which is adapted from an original by Valentina Harris.
Seppie in Umido
(squid casserole with spices)
4 tblsp sunflower oil
1 large onion, chopped
2 garlic cloves, chopped
1 sprig fresh rosemary, leaves removed and finely chopped
1 kg (2.25 lb) squid, cleaned and sliced into rings, tentacles split into pairs
500ml fish stock (or cold water)
200g canned tomatoes, chopped
3 tblsp tomato puree
pinch ground cinnamon
pinch freshly grated nutmeg
pinch ground ginger
plenty of sea salt and black pepper
Thai fish sauce (optional)
Heat the oil and fry the onion and garlic until softened and golden.
Add the rosemary, then the squid and mix together, then cover with the water or stock.
Bring to the boil, then simmer for 45 mins.
Add the tomato puree, tomatoes, spices and salt and pepper.
Cover and simmer gently for a further 30 minutes, then remove lid and simmer faster for another 15 mins until the squid is very tender and the sauce has reduced and thickened slightly.
Check for seasoning, adding 2 or 3 drops of thai fish sauce if it needs the boost.
Serve in a bowl, either with plain risotto (made with fish stock), garlicky mash, fried new potatoes or a hunk of good crusty bread.
Recipe taken from