Braised Squid with Polpa Baby Roma Tomatoes, Olives & Butter Beans

Vietnamese Tomato Rice with Chicken & Pickles Mini Pizzas with Mutti Pizza Sauce


  • 1 x 300g tin Polpa Baby Roma Chopped Tomatoes
  • 3 tbsp olive oil
  • 1 small brown onion, finely diced
  • 2 clove garlic, finely sliced
  • Pinch dried chili flakes
  • Sea salt, fresh ground black pepper
  • 1/3 cup kalamata olives
  • 600g cleaned squid tubes & tentacles
  • 1 x 400g tin butter beans
  • ¼ cup flat leaf parsley, roughly chopped
  • 1 lemon
  • Extra virgin olive oil to drizzle

How to prepare

  1. Place a medium saucepan over a medium, high heat. Add the olive oil, onion, garlic, chilli, a pinch of salt and sweat for 3 minutes. 
  2.  Add the Polpa Baby Roma Chopped Tomatoes and olives to the pan and cook for 3 minutes. 
  3. Slice the squid tubes into thick slices and add them to the tomatoes along with the tentacles and simmer for 5 minutes. 
  4. Add the butter beans and mix through along with the chopped parsley.
  5.  Serve with lemon cut into wedges and drizzle with extra virgin olive oil.