Love Your Lunchbox by James Ramsden

Author:James Ramsden
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2014-10-26T16:00:00+00:00

Braised squid with beans and parsley

There’s an old adage about squid that says something along the lines of ‘30 seconds or 30 minutes – everything in between is rubber’. As with a lot of ‘tough cuts’, this is largely true. Hot and fast or low and slow. This method is the latter, with pieces of squid gently poaching in red wine for an hour or so. It really needs very little human intervention.

Serve with crusty bread or couscous.

Serves 2

Prep time: 15 minutes

Cooking time: 1 hour

Freezable? Yes

olive oil

50g/1¾oz smoked lardons or chopped chorizo

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 dried red chilli

a sliver of orange peel

salt and pepper

300g/10½oz squid tubes, cleaned and cut into chunks

150ml/5fl oz/⅔ cup red wine

400g/14oz canned chopped tomatoes

200g/7oz canned butter beans (lima beans)

½ tsp sugar

a handful of parsley, finely chopped

crusty bread or couscous, to serve

AT HOME

Heat a little oil in a saucepan, add the lardons and fry until crisp. Add the onion, garlic, chilli and orange peel. Season with salt and pepper, cover, and cook over a low heat for 10 minutes.

Add the squid and red wine. Bring to a boil and simmer for 2 minutes, then add the tomatoes, beans and sugar. Simmer gently, uncovered, for 45 minutes, stirring occasionally, until the squid is soft. Taste for seasoning, cool, and store in the fridge for up to a day.

IN EACH LUNCHBOX

A portion of braised squid (in a microwaveable vessel); chopped parsley; crusty bread or couscous.

TO FINISH

Reheat in a microwave on medium for 4–5 minutes. Garnish with parsley and eat.

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