Squid tomato stew with olives, pine nuts & raisins

When I first got into cooking, my favourite discovery was that you didn’t have to chop up veggies like a super ninja or have a particular set of culinary skills to cook delicious food! Good recipe books that are easy to follow are a great starting point, common sense helps but most importantly a good understanding of flavours is what can make a dish taste like magic.

This recipe is a great example – a squid tomato stew that is just so easy to rustle up and will impress your guests no end! Not a lot of technique is really needed apart from adding ingredients to a pan, which when given a little TLC with a wooden spoon will become a delicious bowl of foodie heaven. This Pugliese recipe should be eaten with a side of toasted sour dough bread to mop up the sauce with – Tiny Italian styley!

Squid tomato stew with olive, pine nuts & raisins
Squid tomato stew with olive, pine nuts & raisins

Ingredients (2 people)

400g Squid

1 garlic clove, finely chopped

400g tin of chopped tomatoes

Chilli flakes

15g Pine nuts

Handful of sultanas, soaked in warm water

100g of pitted green olives, chopped

Olive oil

  • Clean squid (if necessary) and slice into rings.
  • In a pan, heat olive oil and add the garlic, fry and then add the tomatoes.
  • Season with salt, add a few flakes of chilli, pine nuts, sultanas (drained from water) and olives.
  • Cook and stir for a few minutes, then add the squid, cover the pan and simmer for 45 mins-1hr
  • Serve with toasted bread

 

 

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