Slow-cooked squid with white beans, bacon and lemon
- January 2019
- Serves 4
- Hands-on time 25 min, simmering time 1 hour 10 min, oven time 3 hours, plus overnight soaking
”Beans, smoked bacon and tinned tomatoes form the basis of this slow-cooked dish, but I like to add something special, too: squid. It’s great with bacon and beans, and loves long, gentle cooking. If you haven’t tried squid cooked this way before I urge you to; it turns exceptionally tender with a deep, savoury flavour. It’s a one-pot supper so you won’t need anything else – except some good bread and a bottle of red.” – Gill Meller
- 18.1g (5.9g saturated)
- 37.8g (8.4g sugars)
If you don’t have time to soak your beans overnight use a 400g tin of haricot beans. Stir the rinsed and drained beans into the squid stew for the final 30 minutes of the cooking time.
You’ll need to soak the dried beans the night before (or see tip). Make the stew up to the end of step 5 up to 1 day ahead. Cool, then cover and chill. Reheat in a medium oven until piping hot, adding a splash more water if needed. Scatter over the fennel tops or parsley to serve.
Buy fresh squid from fishmongers or at the fish counter in large supermarkets. It’s usually sold ready prepared – if not, see how to prepare a squid. If buying frozen squid, defrost in the fridge overnight. If you can’t find squid with tentacles, leave them out.
If you go for a red, make it a light one like Italian marzemino or frappato, or a pinot noir. Best white here is soave.
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