Squid Bolognese

Begin with 3 squid, chop the squid tentacles and wings until very fine. 

Cut the squid bodies in half lengthways, flatten out and stack one half on top of the other in vacuum-pack bags and seal. Freeze the squid bodies in the bags for at least two hours, or until frozen solid

Heat a frying pan until hot, add a dash of olive oil and the chopped tentacles and wings. Cook over a medium heat until all of the liquid comes out. Drain the squid mince, discarding the liquid

In a separate frying pan, add a dash of olive oil and gently fry a finely chopped shallot and 5 finely chopped cloves of garlic with a mall bouquet garni until softened

Add the cooked chopped squid, 15 g finely chopped parsley and 20 g tomato purée to the frying pan and cook for 5-10 minutes

Add 35 ml brandy and cook until it has reduced in volume

Add 150 ml white wine and reduce by half again

Add a pinch of chilli flakes and top up the pan with water, until just covering the pan contents. Bring the pan up to the boil, then reduce the heat to a simmer and cook for 15 minutes until the squid is tender and the volume of liquid has reduced. Check the seasoning - add salt and freshly ground black pepper to taste

Just before serving, bring a pan of water up to the boil. Take the frozen squid bodies out of the freezer and remove from the vacuum-pack bags. Thinly slice the frozen squid bodies into 2mm thick slices. Drop the squid slices into the boiling water and cook for 10-15 seconds

Drain well and mix with softened butter, salt and freshly ground black pepper

To serve, spoon the squid 'pasta' into serving bowls and spoon the ragout on top. Finish with grated Parmesan and chopped parsley

(Here the original recipe by the famous Pierre Koffmann)

Follow me on Instagram: peterschoenmaker7