Retro Recipe Revival: Super Simmered Squid

Retro Recipe Revival: Super Simmered Squid
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Retro Recipe Revival: Super Simmered Squid

It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival follows a tapas-tastic theme and can be deployed as a starter or teamed with rice to make a tasty main course - it’s Super Simmered Squid!

Recommended appliance

Tower 6 Litre Stainless Steel One-Touch Pressure Cooker Total time to table: 55 minutes Total Cost Per Serving:  Contains Nuts? No Suitable for Vegetarians? No Serves: 6 (as a starter) or 4 (as a main)


  • 1kg squid (cleaned and cut into thick rings, tentacles left whole)
  • 200ml red wine
  • 400g tinned chopped tomatoes
  • x 2 onions (chopped)
  • x 3 whole garlic cloves (sliced)
  • x 3 bay leaves
  • x 1 tspn fennel seeds
  • x 1 tspn rosemary leaves (roughly chopped)
  • x 3 tspn red wine vinegar
  • pinch chilli flakes
  • pinch sugar
  • Boiled rice (if serving as main)


  • On a chopping board, chop the onions, rosemary and slice the garlic (we recommend using the 8-inch Chef’s knife included in the Tower 5 Piece Knife Set with Acrylic Stand). Rinse and dry the chopping board and then cut the squid into thick rings.
  • Gently heat the oil in the pressure cooker over a medium heat then add the squid, onions and garlic. Add the dry ingredients and simmer for around 10 minutes until all the juices have evaporated and the onions are tender.
  • Add the vinegar and chopped tomatoes and simmer for a further 1 minute before adding the red wine and seasoning.
  • Close the pressure cooker lid, bring up to full pressure and cook for around 25 minutes.
  • Release the pressure slowly using the natural release method, making sure that the squid is tender and the sauce rich and thick. If this isn’t the case, simmer in the uncovered pressure cooker for a few minutes until it is.
  • Turn off the heat and leave to cool for a few minutes before decanting the lot into a large serving dish.


  • If serving as a starter, place an equal amount into six porcelain serving dishes, scatter with coriander and orange zest and allow your guests to tuck in using cocktail sticks. To serve as a main, do the same only divide into four and serve with a generous portion of boiled rice (expertly cooked using the Tower 5 Litre Digital Multi-Cooker).
If this recipe or others from the Retro Recipe Revival series have got you itching to get in the kitchen then head over to our Pressure Cookers and Food Preparation pages as we’ve all sorts of useful appliances (in addition to those mentioned here) that can help you make this culinary  creation and more. Whilst you’re there, check out our Summer with Tower page too as you’ll find tonnes of useful content there that’ll help you make the most out of the good weather.
29 July 2015
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