# Squid Bolognese

A slow-cooked squid Bolognese that transforms rubbery and chewy squid into beautifully tender meat.

- Servings: 1 servings
- Total time: 120 min
- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- Squid
- Fennel
- Shallots
- Split chili
- Garlic
- Coriander seeds
- Fennel seeds
- Star anise
- Bay leaves
- Red wine
- Crushed tomatoes
- Fish stock
- Pasta
- Olive oil
- Orange zest
- Lemon zest
- Orange juice
- Fresh oregano

## Instructions

1. Break the squid legs into small clusters.
2. Mince the squid bodies.
3. Chop the fennel.
4. Chop the shallots.
5. Chop the garlic.
6. Add olive oil to a pot.
7. Sear off the squid legs in the pot until they get some color, then remove them.
8. Add the minced squid bodies to the pot and stir.
9. Add the chopped fennel and shallots to the pot.
10. Sweat down the fennel and shallots.
11. Add a split chili, garlic, coriander seeds, fennel seeds, star anise, and scrunched bay leaves to the pot.
12. Add red wine to the pot.
13. Add crushed tomatoes to the pot.
14. Add fish stock or water to the pot.
15. Return the squid legs and minced squid to the pan and stir.
16. Place the pot into a medium oven (around 150 degrees Celsius) for about 90 minutes to 2 hours, uncovered, to allow the top to caramelize.
17. Stir the caramelized flavor through the ragu.
18. Cook the pasta.
19. Add a portion of the ragu to a pan.
20. Add water to the ragu in the pan and mix.
21. Add the cooked pasta to the ragu in the pan and toss.
22. Drizzle with good olive oil.
23. Add orange and lemon zest.
24. Add a bit of orange juice.
25. Add fresh oregano.
26. Serve the squid bolognese.

## Equipment

- Cutting board
- Knife
- Scissors
- Meat grinder
- Pot
- Wooden spoon
- Tongs
- Pan
- Grater

## Tips

- You don't want to leave the squid legs too big, but too small and you'll lose them in the sauce.
- Braising the squid uncovered allows the top to caramelize, and that flavor can be stirred through the ragu.

## Source

- Original video: https://www.instagram.com/reel/DSMwBAVDDkv/?igsh=a2lmcmRhZmRmYTBw
- Recipe page: https://www.cliprecipe.com/recipe/585f03f0-7e64-4050-8027-19fd5d9d17e3
- Extracted: 2025-12-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt