Kitty
Culinary Explorer
A taste of the sea, a must try!
Ingredients:
- 1 lb (450g) squid, cleaned and cut into rings
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (14 oz) can diced tomatoes
- 1/2 cup pitted black olives, halved
- 2 tbsp capers, drained
- 1/2 tsp red pepper flakes (adjust to taste)
- 4 anchovy fillets, chopped (optional)
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta, for serving
Instructions:
- Prepare the Squid: Clean the squid thoroughly and cut into rings. If using whole squid, include the tentacles as well.
- Sauté Aromatics:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Combine Ingredients in Slow Cooker:
- Transfer the sautéed garlic and onion to the slow cooker.
- Add the diced tomatoes, black olives, capers, red pepper flakes, anchovies (if using), white wine, oregano, and basil.
- Stir to combine.
- Cook the Squid:
- Add the squid rings to the slow cooker and gently mix them into the sauce.
- Season with salt and pepper to taste.
- Slow Cook:
- Cover the slow cooker and cook on low heat for 4-5 hours, or until the squid is tender and the flavors are well combined.
- Finish and Serve:
- Once cooked, taste and adjust the seasoning if needed.
- Serve the puttanesca squid over cooked pasta.
- Garnish with freshly chopped parsley.
Can't wait to let my slow-cooker work its magic on this savory seafood delight! 
