Slow-Cooked Squid with Olives and Herbs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This slow-cooked squid with olives and herbs is a deeply savoury, high-protein dish that transforms simple seafood into a meltingly tender stew. By gently braising the squid in a rich tomato base infused with smoky Spanish chorizo and salty anchovies, the flavours develop a wonderful complexity and depth. It is a comforting yet sophisticated meal that feels special enough for a weekend dinner but requires very little active preparation time.

Served over thick slices of toasted sourdough, this versatile dish is perfect for those looking for a nutritious, iron-rich Mediterranean supper. The bright, zesty parsley and olive salad added at the end provides a fresh contrast to the concentrated sauce. For the best results, you can even prepare the squid a day in advance to allow the aromatic spices and herbs to meld even further.

Ingredients for Slow-Cooked Squid with Olives and Herbs

675g cleaned squid
45g smoked Spanish chorizo, thinly sliced (about 80g )
1 shallot, thinly sliced
4 लहसुन की कलियाँ, पतली कटी हुई
4 oil-packed anchovies
1 red Fresno chilli or jalapeño, thinly sliced
60ml extra-virgin olive oil, divided, plus more for drizzling
1 (800 ग्राम) कैन साबुत छिले हुए टमाटर
कोशेर नमक, ताज़ी पिसी हुई काली मिर्च
4 thick slices sourdough bread
1 cup parsley leaves with tender stems
80g mixed pitted green olives, torn if large
2 बड़े चम्मच ताजा नींबू का रस

How to make Slow-Cooked Squid with Olives and Herbs

Preheat oven to 121°C. Separate squid bodies from tentacles. Cut bodies into 3/4"-thick rings and cut tentacles in half crosswise. Rinse well in a bowl with several changes of cold water. Drain squid and pat dry.

Cook chorizo, shallot, garlic, anchovies, chilli, and 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium heat, stirring often, until chorizo is softened but not yet beginning to crisp and shallot is softened but not yet browned, about 5 minutes. Add tomatoes, finely crushing with your hands as you go, and their juices and squid and bring to a simmer; season lightly with salt and pepper. Cover pot and transfer to oven. Cook until squid is very tender and sauce tastes concentrated, 2–2 1/2 hours. (Uncover the pot for the last 20–30 minutes to allow sauce to evaporate and thicken if needed.) Taste and season with more salt and pepper if needed.

Toast bread until very crisp; drizzle with oil. Place in bowls and top with squid and sauce. Toss parsley, olives, lemon juice, and remaining 2 tablespoons oil in a small bowl; season lightly with salt. Spoon over squid.

Squid can be cooked 1 day ahead. Let cool; cover and chill.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.