Spicy Squid Ragu

Spicy Squid Ragu

Spicy Squid Ragu

By: Herd Market

A slow cooked ragu that you would have never expected. Like many tough meats, if braised for long enough in red wine, it creates the most luxurious tender meat. Unlike many other meats however, this will add a lovely hint of the sea to your ragu and it's bloody delicious!

You'll need: 

  1. 250g squid, cleaned
  2. Olive oil
  3. 1x onion
  4. 1x carrot
  5. 2x garlic cloves
  6. 1-2x red chilli peppers
  7. 250ml red wine
  8. 1x tin san Marzano Tomatos 
  9. 1x pinch semi dried oregano 
  10. 1x pinch semi dried basil
  11. 250g linguine
  12. English pecorino to serve
Serves 4 people
Difficulty novice
novice
4
Cook Along
@herdmarket A slow cooked ragu that you weren’t expecting… using one of our most popular meats on the market.. Squid! A wide birth from the traditional ragu alla bolognese, but a refreshing one that emulates the sea. And if using squid wasn’t already enough of a break from tradition, I’ve added English Pecorino on top. Whilst it may be a crime in Italy adding cheese to your seafood pasta, it’s not in our Kitchen, so we can do whatever we like! #slowcookedragu #slowcooked #seafood #seafoodpasta #squid #bolognese #pasta #italianrecipe #comfortfood #wintermeals ♬ Franki Valli (Instrumental) - SoulChef
Directions
1.

Slice up your squid into small bite size pieces. Bring a heavy bottom pot to a high heat and add a drizzle of olive oil. Flash fry the squid pieces in batches to get some colour on them, then remove and set aside.

2.

Turn the heat down to a low/medium heat. Grate 1 onion and 1 carrot, then roughly mince the veg with a knife. Roughly chop 1 or 2 red chillis depending how spicy you want it. Add the veg to the pot and fry it off for 5-10 minutes, or until it starts to brown. Add the garlic for the last minute.

3.

Open the can of San Marzano tomato’s and break up the whole tomato’s with a pair of scissors (or just squeeze with your hands). Pour that into the pot, then fill the can with red wine and pour that into the pot as well. Add a pinch of the semi dried herbs along with the squid, stir it all together and leave to bubble away for 50 minutes, lid off.

4.

After 50 minutes taste the squid. It should be incredibly tender. If it’s still a little chewy, carry on bubbling away for another 20. At this point, the sauce should be nice and thick (if it’s not, remove the squid and bring the sauce to a higher heat until it reduces to your desired thickness).

5.

Boil your linguine until very al dente, then transfer it straight from the water into the pot, bringing the pasta water along with it. Mix it all together until incorporated, then serve up with an optional sprinkle of English pecorino.