Barny Haughton’s Calamares alla Sevillana: squid braised with red wine & tomatoes

This is Barny’s twist on a classic dish from Seville in Spain. He first cooked ‘Cal Sev’ (as it was recorded on the waitress’ order pads) at Rocinantes Tapas Bar which was one of the first restaurants to introduce the concept of small plates to the good folk of Bristol back in 1988. There have been a few tweaks to the recipe inbetween times. Although Barny says using fresh tomatoes is by far the best way, you can also substitute these for tinned ones if there are no good fresh ones available.

Come and join Barny, Chris Wicks and Stuart Seth at the Rocinantes Rides Again ‘pop-up’ on Sunday 3 May @ Bell’s Diner & Bar Rooms. See Bristol Food Connections website for more details…..’Cal Sev’ will be on the menu once again….

The recipe - serves four as a main course:

1k squid, cleaned & cut into 3-4 cm pieces
6 anchovy fillets, chopped
3 cloves garlic sliced
3 finely sliced red onions
1 dried chilli pounded
orange zest, bay, thyme
400g ripe sweet tomatoes
400ml red wine
olive oil
capers
Parsley

Stew onions until sweet and soft. Add garlic, chilli, anchovies.
Brown off squid pieces
Deglaze with red wine.
Add all other ingredients & simmer for an hour or so until squid is soft.

Serve with crusty bread and green leaves

© Barny Haughton 2015

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