Squid and red pepper stew

Preparation info

  • Serves


    as a main
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a one-pot dish, big on flavour, which simmers away for just 30 minutes while you get on with something else in the kitchen. It’s also delicious a day or two after you make it – just keep in the fridge and warm through before serving. Serve with plain couscous or rice, or just some crusty bread to soak up the juices, along with a crisp green salad. Ask your fishmonger to clean your fresh squid for you, if you don’t want to do it yourself, otherwise bags of frozen (and cleaned) squid