Squid stew is usually associated with Portugal, but it’s also made in the Canaries, Galicia, the Basque Country and anywhere else in Spain with a fishing tradition. Here’s our recipe on how to make it.
This dish is easily made with local ingredients and is an intensely tomato-ey, herby delight.
INGREDIENTS
• 1 medium onion, chopped
• 1 red pepper, seeded and chopped
• 1 small stick celery, chopped finely
• 5 cloves garlic peeled and chopped
• 500g squid rings*
• 2 bay leaves
• 1 sprig Fresh thyme/1 tspn dried thyme
• 1 tspn pimentón dulce
• 1 tspn chilli flakes (optional)
• 1/2 tspn sugar
• 100 mls red wine
• 500 mls fish stock
• 2 x 390g tins tomatoes**
• 2 tbsp concentrated tomato paste
• Olive oil
• Extra virgin olive oil (EVOO)
METHOD
* Squid rings are usually available at the fish counter. Whole squid can also be used but preparing them is a bit of a hassle.
** Tinned tomatoes are available triturados (pureed), troceados (chopped) or enteros (whole). We like to use the whole ones, gently squashing them over the pan with one hand (poke a thumb in first to reduce squirtage). Italian passata will also work well.
Prepare the sofrito by frying the onion, pepper, and celery in olive oil until soft (10 minutes). Add garlic, pimentón and chilli flakes and cook for another five minutes. Add red wine and cook for five more minutes until alcohol evaporates.
Add squid rings and cook for ten minutes. Then add fish stock, tomatoes, tomato paste, sugar, thyme and bay leaves and simmer, covered, for at least 90 minutes, stirring occasionally.
Season with plenty of black pepper (taste before adding salt) and serve with a drizzle of EVOO, good crusty bread and a side salad.
CHEF’S TIP If you like basil, adding a handful of torn leaves to the stew five minutes before serving will add another herby dimension to this stew.
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