Jamie Oliver 5 Ingredients Black Squid is made with squid, oregano, garlic, black pudding, and red wine. This delicious Black Squid recipe creates a rich and hearty seafood stew that takes about 16 minutes to prepare and can serve up to 2 people.
This Black Squid Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 300g whole squid, cleaned and gutted
- ½ bunch of fresh oregano (10g), picked
- 2 cloves of garlic, peeled and sliced
- 200g black pudding, crumbled
- 200ml red wine
How To Make Black Squid:
- Prepare the squid: Trim off the squid tentacles and set them aside. Slice the rest of the squid and toss it in a little olive oil with sea salt.
- Fry the oregano and garlic: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the oregano and fry until crispy, then remove and set aside. Fry the garlic until lightly golden.
- Add the black pudding and tentacles: Crumble the black pudding into the pan, discarding the skin. Add the squid tentacles and cook for 3 minutes, breaking up the black pudding with a spoon as it cooks.
- Pour in the wine: Stir in the red wine, letting it bubble and reduce. Add a splash of water to loosen it to a ragù consistency, then season with salt and black pepper.
- Cook the squid: Lower the heat to medium-low and lay the sliced squid over the mixture. Cover the pan and cook for 5 minutes, or until the squid is tender. Serve sprinkled with crispy oregano and a drizzle of extra virgin olive oil, if desired.
Recipe Tips
- Buy fresh squid: Fresh squid gives the best flavor and texture. Frozen squid works, but fresh is much better for this dish.
- Cook the squid for the right time: Squid can become tough if cooked too long. Make sure to cook it just until tender.
- Fry the garlic until golden: Don’t burn the garlic; just cook it until lightly golden. This gives the dish a rich, deep flavor without bitterness.
- Reduce the wine properly: Let the wine bubble and reduce fully. This step adds depth to the stew and balances the flavors.
- Crisp up the oregano: Crispy oregano adds a nice texture and flavor to the dish. Fry it just until crunchy and golden.
How To Store & Reheat Leftovers
Storing: Place any leftover stew in an airtight container and store it in the fridge for up to 2 days.
Reheating: Reheat the stew in a pan over medium heat for about 3-4 minutes, stirring occasionally until heated through. Be careful not to overcook the squid during reheating, as it can become rubbery.
Nutrition Facts
- Calories: 548 kcal
- Fat: 31.8g
- Saturated Fat: 9.6g
- Protein: 32.8g
- Carbohydrates: 17.7g
- Sugars: 0.6g
- Salt: 2.8g
- Fibre: 0.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Sticky Lemony Prawns
- 5 Ingredients Sizzling Squid
- 5 Ingredients Pancetta Prawn Skewers
- 5 Ingredients Mussel Risotto
Jamie Oliver 5 Ingredients Black Squid
Description
Jamie Oliver 5 Ingredients Black Squid is made with squid, oregano, garlic, black pudding, and red wine. This delicious Black Squid recipe creates a rich and hearty seafood stew that takes about 16 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the squid: Trim off the squid tentacles and set them aside. Slice the rest of the squid and toss it in a little olive oil with sea salt.
- Fry the oregano and garlic: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the oregano and fry until crispy, then remove and set aside. Fry the garlic until lightly golden.
- Add the black pudding and tentacles: Crumble the black pudding into the pan, discarding the skin. Add the squid tentacles and cook for 3 minutes, breaking up the black pudding with a spoon as it cooks.
- Pour in the wine: Stir in the red wine, letting it bubble and reduce. Add a splash of water to loosen it to a ragù consistency, then season with salt and black pepper.
- Cook the squid: Lower the heat to medium-low and lay the sliced squid over the mixture. Cover the pan and cook for 5 minutes, or until the squid is tender. Serve sprinkled with crispy oregano and a drizzle of extra virgin olive oil, if desired.
Notes
- Buy fresh squid: Fresh squid gives the best flavor and texture. Frozen squid works, but fresh is much better for this dish.
- Cook the squid for the right time: Squid can become tough if cooked too long. Make sure to cook it just until tender.
- Fry the garlic until golden: Don’t burn the garlic; just cook it until lightly golden. This gives the dish a rich, deep flavor without bitterness.
- Reduce the wine properly: Let the wine bubble and reduce fully. This step adds depth to the stew and balances the flavors.
- Crisp up the oregano: Crispy oregano adds a nice texture and flavor to the dish. Fry it just until crunchy and golden.
Jamie Oliver 5 Ingredients Black Squid