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Nutrition Facts
Serving Size 1 (419g) Recipe makes 4 servings The following items or measurements are not included below: 1 sprig rosemary
Calories 567
Calories from Fat 366		(64%)
Amount Per Serving		%DV
	Total Fat 40.8g	62%
	Saturated Fat 10.8g	53%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 16.7g
	Trans Fat 0.1g
Cholesterol 555mg		185%
Sodium 179mg		7%
Potassium 922mg		26%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 1.8g	7%
	Sugars 4.0g
Protein 36.9g		73%
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By: Ben Ross

By: Ben Ross

By: Ben Ross

By: Ben Ross

By: Ben Ross

Tomatoed Squid

Recipe #33881 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ben Ross
Jul 11, 2002

Another squid lovers dish. Squid is a very Australian food as there are so many caught. Every time I go fishing I catch at least 2-3 squid. The main difficulty with squid is making sure that they are tender. I would suggest serving this dish with rice.

SERVES 4 (change servings and units)

Ingredients

1 (2 lb) squid
2 garlic cloves
1 sprig rosemary
125 ml vegetable oil
600 g ripe tomatoes
salt and pepper
50 g butter

Directions

1
Cut the squid into rings.
2
Chop the garlic and rosemary finely, and then put into a saucepan with the oil.
3
Heat the oil and sauté the herbs for 2 minutes, add the quid and continue to cook, stirring frequently over a moderate heat.
4
Wash and sieve or blend the tomatoes and add them to the pan together with some salt and a few twists of pepper.
5
Cover with a really tight-fitting lid and simmer very gently for 2 hours (the liquid should only just bubble). Open the saucepan as little as possible, but from time to time to check that the pan is not drying up.
6
Add the butter and if the sauce is too thin, thicken it slightly with a little flour, check the seasoning and serve very hot.