serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Florentine
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G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 sprig parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1 kg squid, cleaned and cut in rings, tentacles halved if large
- 125 ml (½ cup) white wine
- 2 tbsp tomato paste
- 1 pinch chilli flakes
- 1 kg Swiss chard or spinach, stems removed, leaves coarsely shredded
- salt and pepper, to taste
- crusty Tuscan-style bread, to serve
Instructions
- Heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, celery, parsley and garlic and cook until soft and onion translucent. Add a few drops of water if needed to stop the onion from going brown.
- Add the squid and stir for a few minutes until or well coated in the aromatics. Add the wine and simmer for a few minutes. Add the tomato paste and chilli flakes and stir to combine well.
- Add the shredded greens and a splash of water, reduce the heat to low, cover and braise slowly for 20–30 minutes or until the squid is tender. Check the pan occasionally during cooking and add a touch of water if necessary.
- Season to taste and serve with crusty Tuscan style bread.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Florentine
