Squid braised with anchovies

To make it tender-as, squid can be cooked in two ways: quickly — for 1-2 minutes; or on low heat for about an hour. This recipe uses the latter method — the flavours are mellow and delish.

Ingredients

1 pinch	Saffron threads, a large one
3 Tbsp	Hot water
6 medium	Squid tubes, thawed, if frozen (Main)
3 Tbsp	Olive oil
1 large	Shallot, diced
1	Green capsicum, diced
4 sprigs	Thyme
4 cloves	Garlic, thinly sliced
6	Anchovies, chopped
¾ cup	White wine
1 ½ cups	Frozen peas

Directions

1. Soak the saffron in the hot water for 30 minutes.
2. Cut the squid tubes into 1.5cm rings. Pat dry.
3. Heat the oil in a deep frying pan on medium. Pan-fry the shallot, capsicum, thyme, garlic and anchovies for about 5 minutes. Add the wine. Boil for 5 minutes.
4. Add the saffron and squid. Cover and simmer on low heat for 1 hour. Add a little fish stock if too dry. Add the peas and simmer for 5 minutes.
5. Great served with crusty bread to mop up the liquid.

More Italian recipes from Jan

• Chicken florentine
• Ricotta cheese and spinach stuffed crepes