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Slow-braised squid and basil bruschetta
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Prep Time:
15 minutes
Cook Time:
170 minutes
Total Time:
185 minutes
Make gourmet squid bruschetta with charred bread and rich tomato sauce.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 red capsicum, cut into thick strips
  • 1 small brown onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, seeded, thinly sliced
  • 185ml (3/4 cup) white wine
  • 400g can cherry tomatoes
  • 2 dried bay leaves
  • 1 large sprig fresh basil
  • 3 large (about 550g) squid tubes, cut into 1cm rings
  • 250.00 ml fresh basil leaves
  • Bruschetta bread, chargrilled, to serve
  • Extra virgin olive oil, extra, to serve
Instructions:
  • In a saucepan over medium-high heat, warm the oil until shimmering. Add the capsicum, onion, garlic, and chilli, stirring to blend the flavors. Lower the heat to low and simmer gently, stirring occasionally, for 15 minutes until the onion is tender yet not caramelized.
  • Turn up the heat to high then pour in the wine. Let it cook for 2 minutes until it slightly reduces. Stir in the tomato, bay leaves, and basil sprig, and bring it to a simmer. Add the squid, then reduce the heat to low, cover, and simmer for 1 1/2 hours. Uncover and continue simmering for another hour until the squid is tender. Remove and discard the bay leaves and basil sprig. Allow it to cool then cover and refrigerate overnight to enhance the flavors.
  • Allow the squid mixture to come to room temperature. If you prefer to serve it warm, gently reheat it in a saucepan over medium-low heat for 15-20 minutes, stirring occasionally. Add the basil leaves, then ladle the squid mixture over chargrilled bread and drizzle with extra oil.

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