Braised Squid with Polpa Baby Roma Tomatoes, Olives & Butter Beans

Braised Squid with Polpa Baby Roma Tomatoes, Olives & Butter Beans

Made with Baby roma

Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

Ingredients

  • 1 x 300g tin Polpa Baby Roma Chopped Tomatoes
  • 3 tbsp olive oil
  • 1 small brown onion (finely diced)
  • 2 clove garlic (finely sliced)
  • Pinch dried chili flakes
  • Sea salt (fresh ground black pepper)
  • 1/3 cup kalamata olives
  • 600 g cleaned squid tubes & tentacles
  • 1 x 400g tin butter beans
  • cup ┬╝flat leaf parsley (roughly chopped)
  • 1 lemon
  • Extra virgin olive oil to drizzle
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Method

  1. Place a medium saucepan over a medium, high heat. Add the olive oil, onion, garlic, chilli, a pinch of salt and sweat for 3 minutes.
  2. Add the Polpa Baby Roma Chopped Tomatoes and olives to the pan and cook for 3 minutes.
  3. Slice the squid tubes into thick slices and add them to the tomatoes along with the tentacles and simmer for 5 minutes.
  4. Add the butter beans and mix through along with the chopped parsley.
  5. Serve with lemon cut into wedges and drizzle with extra virgin olive oil.

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