The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Neil Perry: Fusilli with squid and tomato

You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 small carrots, cut into 5mm thick slices 1 small leek, cut into 1cm thick slices, well rinsed 1 onion, cut into 1cm dice 3 garlic cloves, finely chopped ½ tsp chilli flakes 400 gm cleaned squid tubes, opened up and cut into 2 cm thick slices 400 gm tinned tomatoes, puréed 3 tbsp red wine vinegar 250 ml (1 cup) red wine 2 tsp salted baby capers, rinsed 1 handful flat-leaf (Italian) parsley leaves, roughly chopped 400 gm fusilli To serve: freshly grated parmesan (optional)


  • 01
  • Heat the oil in a heavy-based saucepan. Add the carrot, leek, onion, garlic, chilli flakes and a little salt and cook slowly for about 10 minutes. Add the squid and cook for a further 3 minutes.
  • 02
  • Pour in the puréed tomato, vinegar and wine and braise for 1 hour, uncovered. Add the capers and parsley and check the seasoning.
  • 03
  • Meanwhile, cook the fusilli in a saucepan of well-salted boiling water until al dente and then drain.
  • 04
  • Divide the pasta among four large bowls and spoon the sauce over the top. Sprinkle with grated parmesan and season with pepper.

"There are two ways to cook squid: briefly, so it is tender and full of the flavour of the sea, and long braised, where it becomes meltingly tender and the flavour deepens. I love it both ways." - Neil Perry

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.