Slow-cooked squid with spinach and chilli

SERVES: 6 Ingredients

6 tbsp extra-virgin olive oil, plus extra to serve

1 white onion, peeled and finely chopped

2 garlic cloves, peeled and lightly crushed, plus 1 garlic clove, peeled, to serve

½ –1 fresh red chilli, finely chopped, to taste, or ½ tsp dried chilli flakes or chilli oil Salt and freshly ground black pepper

500g cleaned squid, body cut into 1cm rings and tentacles and wings roughly chopped

250ml (1 cup) dry white wine

800g tinned whole plum tomatoes

Method

300g swiss chard or spinach, tough stalks removed and leaves roughly chopped 200ml hot water 1 crusty loaf, sliced and toasted, to serve Heat the oil in a large wide saucepan over a low heat. Add the onion, garlic, chilli, season with salt and pepper, and cook for 5–7 minutes, or until the onions are soft and tender.

Add the squid to the pan, increase the heat to medium and cook for about 10 minutes until the squid rings are white, stirring frequently. Pour in the wine and bring to the boil. Reduce the heat to low and allow the alcohol to evaporate for 5–7 minutes.

Put the tomatoes into a bowl and break them up with your hands or a potato masher so that they form a soft, pulpy sauce.

Add the leaves, tomatoes and water to the pan, and bring to the boil.

Reduce the heat to simmer and continue to cook for 1–1.5 hours, or until the squid is really tender and soft.

Season to taste. Serve with toasted crusty bread rubbed with garlic and dressed with a little of your best olive oil.