This recipe is Turkish in origin and from a cookbook by Ghillie Basan. It’s the perfect winter stew as it has lots of spicy flavours and the red wine turns the squid a lovely dark aubergine colour. I have replaced the sugar with maple syrup so it’s a bit healthier. You can cook it in advance and reheat it later, if you want to do hassle free entertaining. I serve mine with roasted sourdough bread or basmati rice and a salad and pretend I’m on holiday.
braised squid in red wine with olives
