- Serves 4 to 6
- 1 large onion, finely chopped
- olive oil
- 1kg of fresh tomatoes or 2 x 400g cans of tinned tomatoes
2kg fresh cleaned squid (ask the fishmonger to clean it and wash any gloopy bits at home), chopped into fat rings or strips, with
- Salt and pepper
- Bunch of flat-leaf parsley, finely chopped including the stalks
Simmer the onion gently in the olive oil. This is called refogado in Portuguese and is the start of most recipes. Do it gently
until the onion is transparent, but don’t let it brown.
If you’re using fresh tomatoes, add them to the onions, put a lid on and sweat for a few minutes. Take the lid off, stir and sweat some
more, then add a cup of boiling water.
Add the chopped squid and tentacles, put the lid on and simmer for an hour, stirring occasionally and adding water if needed. Keep
prodding the squid with a fork to see if it’s cooked. When the fork goes in easily, add the salt and pepper.
Add the chopped parsley and cook for another 15 mins. The squid should be tender when you poke it. (The squid will get softer the longer
you cook it.)
If you’re using tinned tomatoes, add the squid to the cooked onions first, put the lid on and cook for about 5 mins. Add a cup of water,
put the lid back on and simmer, making sure the squid doesn’t burn. The squid will also release its water. After about 20 mins, add the
tinned tomatoes and cook for an hour. Prod the squid every now and then to see if it’s cooked. When the fork goes in easily, add the salt,
pepper and parsley.
Serve with plain boiled rice or mashed potato. Both will soak in the squid gravy.
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