Basquaise Squid: Recipe

This dish is a twist on the classic Basquaise squid stew recipe. It is not a stew however it holds true to the Basque style which is based on using a tomato and red pepper/capsicum sauce. This flavoursome dish will warm the soul and is perfect for those cool autumn nights. It’s quick and easy as well.

Basquaise squid recipe

Preparation Time: 10 minutes          /          Cooking Time: 20 minutes        /          Serves 4


  • 1 large red onion, sliced
  • 250g roasted red peppers
  • 500g baby squid
  • 3 large ripe red tomatoes, diced
  • 1 garlic clove, finely diced
  • 1 chilli, diced
  • 2 bay leaves
  • 20ml olive oil
  • 3 sprigs fresh thyme
  • 25g fresh parsley



  1. Heat the olive oil in a large frying pan.
  2. Add the bay leaves and thyme to the pan.
  3. After a few minutes, add the onion, garlic, tomato, red peppers and chilli.
  4. Add the squid and simmer for 15 minutes.
  5. Remove from the heat and mix through the parsley.
  6. Discard the bay leaves and thyme and serve.



If you’re not a fan of spicy food you can leave out the chilli to make the dish more mild and it will still taste great.

Ask your fishmonger to clean the squid if they haven’t already done so.

The sauce is great for mopping up with bread.

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


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