Squid Stew

This is a rich and flavour some stew of slowly cooked squid, in a sauce of tomatoes and red wine.The squid becomes very tender.
Squid Stew
S E R V E S 4 750 g/1 lb io oz squid 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped finely 1 tsp fresh thyme leaves 400 g/14 oz canned chopped tomatoes 150 ml/5 fl oz red wine 300 ml/lo fl oz water 1 tbsp chopped fresh parsley salt and pepper	To prepare whole squid, hold the body firmly and grasp the tentacles just inside the body. Pull firmly to remove the innards. Find the transparent ‘quill’ and remove. Grasp the wings on the outside of the body and pull to remove the outer skin. Trim the tentacles just below the beak and reserve. Wash the body and tentacles under cold running water. Slice the body into rings. Drain well on kitchen paper. Heat the oil in a large, flameproof casserole. Add the prepared squid cook over a medium heat, stirring occasionally, until lightly browned. Reduce the heat and add the onion, garlic and thyme. Cook for a further 5 minutes until softened. Stir in the tomatoes, red wine and water. Bring to the boil and cook in a preheated oven, 140°C/275°F/Gas Mark 1, for 2 hours. Stir in the parsley season to taste. Serve immediately.

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