Slow Cook Squid Puttanesca

0 Slow Cook Squid Puttanesca

Jan 20

This recipe was inspired by one of my online friends who wanted something different to put in their slow cooker. I don't have a slow cooker but a covered pot in a low oven is the same thing. Squid is one of those ingredients that either needs to be cooked for a short period of time like 2 min or a long period of time (hours) to make it tender. Anything in between is a rubber band. Recipe is perfect with pasta or rice.

On 20/01/2013 (Sunday) at 6:14 pm by Benny.
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Details

Prep Time:
15 min
Cook Time:
180 min
Ready Time:
3 hour, 15 min

Servings

4 servings

Ingredients

one large squid cleaned and cut into rings then cut in half to make strips
one large onion chopped
5 cloves of garlic chopped
pinch of dried chilis
1/4 cup of capers
one cup of your favorite olives
one can of chopped tomatoes or two large tomatoes chopped
kosher salt and pepper
olive oil
splash of red wine or Vermouth

Directions

Start by cleaning your squid. If you bought it cleaned cut into rings then cut the rings in half and set aside. I have included photos of how to clean a squid below. Start by pulling the head off, then take out the plastic feeling spine. The peel off the outer skin and you are ready.

Hot pan a good glug of olive oil, kosher salt and pepper and put the onions and garlic in and cook for a few min until just starting to brown. Now add the capers, olives and a splash of red wine and cook for another few min. Add the tomatoes and another pinch of salt about a teaspoon maybe more, cook for about 5 min. Put your squid in your slow cooker or oven proof pot and transfer the sauce. Give it a stir and cook in a 300 degree oven or slow cooker for about 3 hours. The sauce should have reduced a little, the squid will be nice and tender and the flavors from the briny olive and capers should be present. Check for seasoning it should be somewhat salty and intense.

To serve you can ladle over some rice or for the pasta option the best way is the following (you can see in the photos my how too).

Cook your pasta to the directions, drain and save a little of the pasta water. Get a hot pan and ladle about 6-8 oz of the sauce in the bottom. Once it starts to bubble add the pasta and the pasta water and toss and reduce until the sauce becomes part of the pasta as you can see in my photos. Plate and finish with some grated Parmesan cheese and a drizzle of olive oil.

Enjoy!

Benny