The Best Giant Squid Recipe

• Serves: 2-4
• Prep Time: 10 minutes
• Total Time: 60 minutes

Ingredients

• 1kg fresh squid
• cleaned
• 120ml extra virgin olive oil
• 1 large onion
• sliced
• 3 spring onions
• chopped
• 175ml white wine
• 150ml hot water
• 500g fresh spinach
• juice of half a lemon
• 45ml chopped fresh dill
• salt and ground black pepper
• chunks of fresh white bread to serve

Instructions

Rinse the squid thoroughly both inside and out.

Drain well.

Remove the tentacles from the main body. Cut just below the eye and remove all innards.
Discard the beak and the innards but not the tentacles.
Pull the fins away from the body by pinching them together and pushing your thumb underneath. Discard.
Pull out the shell or 'quill' and then remove the innards using the back of a knife.
Cut the squid open, wash thoroughly to remove any traces of innards.

Slice the Squid in half vertically and then slice into 1cm strips.

Cut each tentacle into smaller strips.

Step Two

Heat the oil in a wide pan and sauté the onion slices and spring onions.

Cook until translucent.

Step Three

Increase the heat.

Add the slices of squid (tentacles included).

Keep stirring until all the moisture has evaporated.

Continue to stir until the squid has turned golden brown (approx 10 minutes)

Step Four

Pour in the wine and stir allowing it to evaporate slightly.

Add the hot water, salt and ground black pepper to taste.

Do not add to much seasoning at this stage as the taste will change after further cooking.

Cover the pan and cook for about 30 minutes, stirring occasionally.

Step Five

Wash the spinach and drain, removing any excess moisture with kitchen paper.

Remove any stalk and chop coarsely.

Stir into pan.

When the chopped spinach starts to wilt, cover and cook for a further 10 minutes.

Before serving, add lemon juice and dill and mix well.

Serve in shallow dishes with fresh bread.

Garnish with a fresh side salad.