1 tbsp pure olive oil 1 medium onion, peeled and diced 2 medium carrots, peeled and diced 1 stalk celery, peeled and diced 2 cloves garlic, part-crushed, peeled and finely chopped 1 tin Italian whole tomatoes 3 medium squid tubes salt and pepper handful of chopped parsley crusty bread
Heat the
oil in a pot and add the onions, carrots and celery. Cook, stirring occasionally, until the onion is translucent. Stir the garlic into the mixture for another minute or so, then add the tomatoes. Chop roughly in the pot, season lightly, cover and simmer for 25-35 minutes, or until most of the watery liquid has evaporated. Meanwhile, cut open the squid tubes, wash and dry, then open out on a chopping block, inside facing upwards. Score the surface in a 1D2cmcross-hatch pattern, but not right through. Cut into 5cm x 3cm strips. Bring a large pot of salted water to the boil, then add the squid. When the water comes back to a rolling boil, count 10 seconds, then remove the squid. When the sauce is ready, add the squid just to reheat. Serve with chopped parsley and chunks of bread for mopping up the delicious sauce.
Serves four as an entre?e or light supper
