Squid Substitute

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Squid needs to be cooked either very briefly on a high heat or for a long time on a low heat if it is going to be tender and not rubbery. Nigella's Greek Squid And Orzo recipe (from Simply Nigella) takes the slow and low route and braises squid and orzo pasta in a anise-scented broth, until the squid is tender enough to be cut with a spoon.

Alternative fish and shellfish, such as firm white fish, prawns (shrimp) or salmon cook very quickly and, if in not too large pieces, would need to be added only about 20 minutes before the end of the cooking time. Skinless, boneless chicken thighs would be a possible alternative. You may want to halve the thighs lengthways if they are large and you should cook them in the same way as the squid, though they will never be quite as tender as the squid. Check the chicken is cooked completely before serving. However the liquid may need to be adjusted slightly for any of the alternative options. If using chicken thighs then you my need to add 3-4 tablespoons of water to the pan at step 3, if the pan is dry. For all of the alternative options check the pan after 50 minutes in the oven and again add a few splashes of water if the mixture looks too dry.