Slow-cooker puttanesca squid
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tsp olive oil
- 1 onionfinely chopped
- 3 garlic clovescrushed or finely grated
- 6 anchovy fillets
- large pinch of chilli flakes(optional)
- 1 tsp dried oregano
- 400g can cherry tomatoesor chopped tomatoes
- 600g prepared squidtubes cut into rings, plus tentacles
- 3 tbsp capersdrained
- 150g pitted black olives
- 125ml white wine(or use water)
- small handful of parsleyfinely chopped
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal310low
- fat15g
- saturates2g
- carbs10g
- sugars7g
- fibre3g
- protein27g
- salt2.6g
Method
step 1
Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.
step 2
Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.
