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Slow-Cooked Squid Recipe with Olives and Tomatoes
Ingredients
  • 600g vine tomatoes
  • olive oil
  • 1 large onion, finely chopped
  • flat-leaf
  • a bunch parsley, leaves roughly chopped
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and finely diced
  • 125ml  white wine
  • 2 tbsp  tomato purée
  • 2 bay leaves
  • 1 tsp fennel seeds, crushed
  • 800g squid tubes, cleaned and cut into rings
  • 100g green olives, pitted
  • ½ lemon, zested
  • to serve  toasted ciabatta
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