Slow Cooker Squid In Puttanesca Sauce Recipe

Preheat the Slow cooker to LOW, if needed.

Take the tentacles out of the Squid tubes, and rinse inside the tubes with cold water. Put them in a sieve and rinse the outside of the tubes and the tentacles.

Drain well. put the tentacles in a bowl, cover and refrigerate.

Thickly slice the Squid tubes.

Heat the oil in a frying pan, add the onion and fry until golden.

Add the garlic and cook for 2 minutes, then stir in the tomatoes, stock, capers, olives, thyme, fennel seeds, sugar and salt and pepper, and bring to the boil.

Pour the sauce into the slow cooker, add the sliced squid and press the pieces so that they are below the surface of the sauce.

Cover and cook on LOW for 3-4 hours.

Stir the squid and sauce, and add the tentacles, pushing them below the surface of the sauce.

Cook on LOW for 30 minutes.

Serve tossed with Linguine.

For Squid in Red Wine Sauce..

replace the stock, capers, olives and Fennel seeds with 150 ml Red wine.

Cook as above, and serve with warm crusty bread.