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Slow Cooker Squid In Puttanesca Sauce Recipe

Ingredients

How to make it

  • Preheat the Slow cooker to LOW, if needed.
  • Take the tentacles out of the Squid tubes, and rinse inside the tubes with cold water. Put them in a sieve and rinse the outside of the tubes and the tentacles.
  • Drain well. put the tentacles in a bowl, cover and refrigerate.
  • Thickly slice the Squid tubes.
  • Heat the oil in a frying pan, add the onion and fry until golden.
  • Add the garlic and cook for 2 minutes, then stir in the tomatoes, stock, capers, olives, thyme, fennel seeds, sugar and salt and pepper, and bring to the boil.
  • Pour the sauce into the slow cooker, add the sliced squid and press the pieces so that they are below the surface of the sauce.
  • Cover and cook on LOW for 3-4 hours.
  • Stir the squid and sauce, and add the tentacles, pushing them below the surface of the sauce.
  • Cook on LOW for 30 minutes.
  • Serve tossed with Linguine.
  • For Squid in Red Wine Sauce..
  • replace the stock, capers, olives and Fennel seeds with 150 ml Red wine.
  • Cook as above, and serve with warm crusty bread.

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debsyjo Maidstone, GB

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