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
- Soak the saffron in the hot water for 30 minutes.
- Cut the squid tubes into 1.5cm rings. Pat dry.
- 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.
- 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.
- Great served with crusty bread to mop up the liquid.