Potato And Baby Squid Stew Recipes
POTATO AND BABY SQUID STEW
An easy, tasty stew with Spanish flavours. Served on its own, it can be served as a tapas or as a main dish over buttered noodles.
Provided by evelynathens
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large skillet over medium heat.
- Add onion, peppers and garlic and saute 10 minutes.
- Add tomato and bay leaf and saute 3 minutes more.
- Add wine and boil until reduced by half, about 4-5 minutes.
- Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
- Add squid and simmer until cooked through, about 2 minutes.
- Season to taste.
- Serve over buttered noodles.
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- Clean the squid and cut the pouches across into 1cm thick rings, and the tentacles and wings into similar sized pieces.
- Heat 3 tablespoons of the olive oil in a large deep frying pan. Add the onion and garlic and fry gently until soft but not browned. Add the cognac, light it with a match and shake the pan until the flames have died down. Then add the red pepper, tomatoes, tomato puree, orange zest, thyme, bay leaf, star anise, white wine and stock and bring up to a simmer.
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