Italian Squid Casserole - Traditional Recipe!

Ingredients

• 2 lbs whole squid, cleaned or 1 1/2 lbs squid rings
• 3 tablespoons olive oil
• 1 large onion, thinly sliced in rings
• 2 garlic cloves, minced
• 1 red bell pepper, cored, deseeded & sliced
• 1-2 fresh rosemary sprigs
• 1 1/2 cups fish stock (or water)
• 1 (14 ounce) can of chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• salt & pepper
• rosemary or parsley (to garnish)

Directions

1. 1

   Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost & drain fuly before using.

2. 2

   Heat the oil in a flameproof casserole & fry the onion & garlic gently until soft. Add the squid, increase the heat & continue to cook for about 10 minutes until sealed & beginning to colour lightly.

3. 3

   Add the bell peppers, rosemary & stock & bring to the boil. Cover & simmer gently for 45 minutes.

4. 4

   Discard the sprigs of rosemary but leave any leaves that have come of them.

5. 5

   Add the tomatoes, tomatoe paste, seasonings & paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole toghtly & cook in a moderate oven (180C/350F) for 45-55 minutes, until tender.

6. 6

   Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs & serve with crusty bread.