Squid with tomatoes & brandy

Name: Squid with tomatoes & brandy
Yield: Serves 4-6
Ingredients: leaves from 3 sprigs of thyme, chopped; 2 bay leaves; 2 medium onions, very finely chopped; leaves from 3 sprigs of thyme, chopped; 50 g butter; 1 large (about 1 kg) or 2 small (about 500 g each) squid or cuttlefish, tentacles and fins reserved, cleaned; 2½ tablespoons light olive oil or sunflower oil; 1 large (about 1 kg) or 2 small (about 500 g each) squid or cuttlefish, tentacles and fins reserved, cleaned; 1 large (about 1 kg) or 2 small (about 500 g each) squid or cuttlefish, tentacles and fins reserved, cleaned; 5 good ripe vine tomatoes; 6 garlic cloves, finely chopped; flaked sea salt and black pepper; flaked sea salt and black pepper; buttered long-grain rice, to serve (optional); a good handful of finely chopped curly-leaf parsley; 4 tablespoons double cream; 125 ml brandy; 1 dessertspoon tomato purée; 100 ml water; 2½ tablespoons light olive oil or sunflower oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is rich and eye-rollingly delicious. It is important to use really large squid (be careful to remove any harpoons or sailors when preparing it). Prepared with littl’uns, the dish lacks the robust flavour and chunkiness that suit it. After cooking, there will be a little more washing up than normal, but it is really worth it and some dishes just demand that.

To make it go further, canned cannellini, flageolet or haricot beans are fab with this, added 5 minutes before the end of

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method