Potato and Baby Squid Stew |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
2 green bell peppers, chopped |
2 cloves garlic, minced |
1 large tomato, seeded and chopped |
1 bay leaf |
1/2 cup dry white wine |
1 lb potato, peeled and cut into 1 inch cubes |
1 1/2 cups fish stock or 1 1/2 cups bottled clam juice |
1 pinch saffron thread, crushed |
1 lb baby calamari, cut into 1 inch rings |
buttered noodles |
Directions:
1. Heat olive oil in large skillet over medium heat.
2. Add onion, peppers and garlic and saute 10 minutes.
3. Add tomato and bay leaf and saute 3 minutes more.
4. Add wine and boil until reduced by half, about 4-5 minutes.
5. Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
6. Add squid and simmer until cooked through, about 2 minutes.
7. Season to taste.
8. Serve over buttered noodles.
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