Slow Cooker Squid in Olive Oil (Almería Style)

Name: Slow Cooker Squid in Olive Oil (Almería Style)
Total time: 9900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 6 large cleaned squid; Salt to taste; 30 whole black peppercorns; 15 bay leaves; Olive oil, enough to cover; 1 head garlic

Javier & María @javi_maria

This recipe is typical of Almería cuisine. Traditionally, it's made in a skillet or casserole, but we've adapted it to take advantage of the slow cooker. It's super simple, and you'll see you can impress your guests with this dish without any worries.

Javier & María @javi_maria

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Ingredients

2 hours 45 minutes

Serves 5 servings

6large cleaned squid
Salt to taste
30whole black peppercorns
15bay leaves
Olive oil, enough to cover
1 headgarlic

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Steps

2 hours 45 minutes

1

Cut the head of garlic in half. You can peel the cloves or leave them unpeeled. I left them unpeeled.
2

Lightly season the squid with salt.
3

Place the squid in the slow cooker, layering with the garlic, peppercorns, and bay leaves.
4

Pour in enough olive oil to cover everything. It should look about like this.
5

Set the slow cooker to high for 2 1/2 hours. The squid should become tender; depending on the squid, it may take between 2 and 3 hours.
6

Once the squid is tender, take some of the oil from the slow cooker and heat it in a skillet over high heat. The goal is to sear the squid a bit. With the oil very hot, sear the squid for about 30 seconds on each side.
7

Serve the squid with the oil from the slow cooker, the garlic, and enjoy.