Portly Cooks | J. Sheekey Squid with Slow Cooked Tomatoes and Pancetta


So then, every once in a while we all need a little inspiration right? I like many of you, have numerous cookbooks on a shelf that spend most of their time gathering dust and looking pretty. The other day I decided to open one and have a browse. The book, FISH J.Sheekey.

I needed something different to do with squid, I always seem to stir fry it and chuck it with either Buffalo Sauce of Soy Sauce. In the hallowed pages of this bible of fish cookery I found this epic recipe. Now, it is for a starter and serves 4… apparently… I had it as a main course. You’re going to need:

  • 1x Squid (Cleaned and cut into rings)
  • 300g Cherry Tomatoes
  • 3 Spring Onions (chopped)
  • 1 Rasher of Bacon (cut into chunks) or Pancetta Cubes
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • A handful of Rocket

This one is dead quick and looks fairly impressive too. Heat the oven to 100c and then in a wok or heavy bottomed pan fry the bacon until its nice and crispy. Turn the heat down, add the tomatoes and cook until soft. Add the paprika and garlic, stir and cook for a further few minutes.

Finally add the spring onion, mix it through and then transfer the tomato mix to a oven proof dish and stick in the oven while you sort out the squid. In a super hot pan fry the squid for about 3 minutes. Finally plate it all up and get all cheffy with a ball of rocket on the top.



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