Octopus and squid casserole

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Ingredients: 
  • 1kg baby octopus
  • 500g squid hoods
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • ½ teaspoon sambal oelek
  • 20 baby onions (500g)
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh oregano
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon grated lime rind
  • 2 x 425g cans tomatoes
  • 1 teaspoon brown sugar
  • ½ cup (80g) seeded black olives
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Preparation: 

Preparation time 20 minutes, cooking time 1 hour 20 minutes.

1. Discard heads and beaks from octopus, cut octopus in half. Cut squid hoods into 2cm rings.

2. Heat oil in large saucepan, cook garlic, sambal oellek, onions, herbs, ginger and rind, stirring 2 minutes. Add seafood, undrained crashed tomatoes and sugar, simmer covered 30 minutes.

3. Remove cover, simmer about 45 minutes or until seafood is tender an sauce thickened slightly. Stir in olives.

Serves 6, per serving 5.1g fat, 829kj.