Squid Bolognese Recipe - Great British Chefs

Ingredients

• 3 squid, body, tentacles and wings separated
• 50g of shallots, finely chopped
• 80g of garlic, finely chopped
• 1 bouquet garni, small
• 25g of flat-leaf parsley, finely chopped, plus 1 tbsp to serve
• 20g of tomato purée
• 50ml of brandy
• 150ml of white wine
• 1 pinch of chilli flakes
• 75g of butter, softened
• 25g of Parmesan, grated
• olive oil
• salt
• black pepper, freshly ground