Braised squid with spaghetti

Name: Braised squid with spaghetti
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 125ml extra virgin olive oil; 2 medium carrots, peeled and cut into 1cm thick slices; 1 medium leek, white part only, cut into 1cm thick slices; 1 medium brown onion, cut into 1cm dice; 3 garlic cloves, crushed; 1/2 tsp chilli flakes; sea salt; 450g cleaned squid tubes, cut into 1cm strips; 1/2 cup red wine vinegar; 2 cups red wine; 1 tsp salted baby capers, well rinsed and drained; 400g spaghetti; freshly ground pepper; 1 large handful flat-leaf parsley

February 11, 2014

Any pasta will work in this braised squid dish, just remember the crusty bread for mopping.William Meppem

Time:1-2 hoursServes:4

Any type of pasta will work for the squid dish - I also love using risoni. Baby octopus is a treat in place of the squid.

Ingredients

125ml extra virgin olive oil
2 medium carrots, peeled and cut into 1cm thick slices
1 medium leek, white part only, cut into 1cm thick slices
1 medium brown onion, cut into 1cm dice
3 garlic cloves, crushed
1/2 tsp chilli flakes
sea salt
450g cleaned squid tubes, cut into 1cm strips
1/2 cup red wine vinegar
2 cups red wine
1 tsp salted baby capers, well rinsed and drained
400g spaghetti
freshly ground pepper
1 large handful flat-leaf parsley

Method

Heat the olive oil in a heavy- based saucepan and add the carrot, leek, onion, garlic, chilli flakes and a little sea salt, stirring for 5 minutes. Add the squid and cook for a further 5 minutes.
Add the vinegar and wine and simmer slowly, uncovered, for 1 hour. Add the capers, fold through and check the seasoning.
Cook the spaghetti in plenty of boiling salted water until al dente.
Spoon the pasta into bowls. Spoon the braised squid over the top, season with pepper and sprinkle with parsley.

HOT TIPS
• Any type of pasta will work for the squid dish - I also love using risoni. Baby octopus is a treat in place of the squid.
• Serve the squid with crusty bread for mopping and a simple green salad.

SOMETHING TO DRINK
Pinot noir
The vibrant acidity, red cherry fruit and well-balanced oak of Seresin's 2009 Leah Pinot Noir ($40), which hails from New Zealand's Marlborough region, will ensure the barbecue flavour is carried on.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins