Slow-cooked Squid Recipe with Olives and Tomatoes | olivemagazine

Ingredients

• 600g vine tomatoes
• olive oil
• 1 large onion finely chopped
• flat-leaf
• a bunch parsley leaves roughly chopped
• 2 cloves garlic crushed
• 1 red chilli seeded and finely diced
• 125ml white wine
• 2 tbsp tomato purée
• 2 bay leaves
• 1 tsp fennel seeds crushed
• 800g squid tubes cleaned and cut into rings
• 100g green olives pitted
• ½ lemon zested
• to serve toasted ciabatta