The squid needs to be very fresh to ensure their ink sacs are full and intact, as they will burst during cooking. Alternatively, order ink separately from a good fishmonger. Add with the vermouth in step 2.


Skill level

Average: 3.6 (12 votes)


12 squid
125 ml (½ cup) extra dry vermouth
2 tbsp olive oil
2 garlic cloves, crushed
flat-leaf parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To clean squid, carefully rinse squid hoods under cold running water, ensuring ink sacs don’t break. Leaving tentacles attached, remove beak by squeezing base of tentacles and pushing beak out with your fingers. Remove and discard beak; don’t remove the quill (backbone) at this stage. Set aside.

Place vermouth, oil, garlic, 185 ml water, ½ tsp salt and ¼ tsp pepper in a large deep frying pan, then add the squid. Place over medium heat, shaking pan occasionally to stop squid sticking to the bottom, and cook, turning halfway, for 30 minutes or until squid is tender and sauce is glossy and thick enough to coat the squid. Pull out quills (they should pop out easily) and discard. Season, and serve scattered with parsley.

DRINK 2009 Charles Sturt University Chardonnay, ($12)

As seen in Feast magazine, Issue 11, pg51.

Photography by John Reyment.