Slow-cooker puttanesca squid
Squid is often flash-fried, but it’s also great when slow-cooked. Inspired by classic Italian puttanesca sauce, this dish makes a great hearty lunch.
SERVES 4 PREP 20 mins COOK 3 hrs 10 mins EASY
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed or finely grated
6 anchovy fillets large pinch of chilli flakes (optional)
1 tsp dried oregano
400g can cherry tomatoes or chopped tomatoes
600g prepared squid, tubes cut into rings, plus tentacles
3 tbsp capers, drained
150g pitted black olives
125ml white wine (or use water) small handful of parsley, finely chopped crusty bread, to serve (optional)
Heat the oil in a frying pan over a medium heat and fry the
