Playa Blanca squid with sweet onions


My children always wanted Maria to cook them fried squid and chips, but in the earlier years she often prepared squid in another delicious way, which I have tried to reproduce here.


  • 500 g Spanish onions
  • 2 level teaspoons coriander seeds
  • 2 tablespoons olive oil
  • juice of 1 large orange
  • 150 ml unsweetened apple juice
  • 2 rounded tablespoons tomato purée
  • 1 kg squid, cleaned (with tentacles)
  • 2 rounded teaspoons dried oregano
  • sea salt, cayenne pepper


Peel and quarter the onions, then chop fairly small. Crush the coriander seeds finely, using a pestle and mortar. Heat the olive oil in a flameproof dish or wide pan over a medium heat. Add the onions and crushed coriander seeds and stir together for a minute or two. Now add the orange juice, apple juice and tomato purée.

Cover the dish and simmer very gently over the lowest possible heat for 30-40 minutes, stirring now and then until you have a soft, mushy sauce. Meanwhile, slice the squid bodies across in thin rings, but leave the tentacles whole.

Just before eating, season the sauce with salt and a few pinches of cayenne pepper and bring to the boil. Add the squid with the oregano, turn the heat down as low as possible and put the lid on. Cook for 2-4 minutes - only until the squid is just opaque. Take off the heat and serve at once.