Name: Squid and red pepper stew
Yield: Serves two as a main or four as part of a tapas spread
Ingredients: 1 tbsp chopped thyme leaves; ¾ tsp ground allspice; 1 tsp caraway seeds; 1 large red pepper, halved, core and seeds removed, cut into long slices, 1cm thick (150g); 1 onion, sliced into thick pinwheels, about 1–1½cm wide (160g); 70 ml olive oil; 2 garlic cloves, thinly sliced; salt and black pepper; 1 small orange, zest finely grated to get ¼ tsp (optional); 1½ tbsp tomato paste; 150 ml red wine; 3 bay leaves; 1 kg squid, cleaned, skin removed, cut into 1½cm wide strips (500g)

Preparation info

Serves
two
as a main

Difficulty
Easy

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