Rich Squid and Red Pepper Stew
Having lived next to one of the best fish markets in the country for well over a year now, we have embarrassingly not made enough use of it. So, this weekend, we finally got around to buying fresh squid and set about finding a lovely recipe to put it in...
Now, I must start by saying that this dish is not for the faint-hearted. Don't get me wrong, it is incredibly simple and the squid is cooked to utter perfection, but the sauce is very rich and quite intense so I recommend you serve it as part of a tapas selection, albeit the star of the show!
Rich Squid and Red Pepper Stew
Serves 2 as a main or 4 as tapas
olive oil
1 onion, sliced into thick half-moons
2 red peppers, thinly sliced
2 garlic cloves, thinly sliced
2 tsp caraway seeds
1 tsp ground all spice
1kg squid, cleaned, skin removed and cut into wide strips
2 tbsp tomato puree
3 bay leaves
1 tbsp fresh thyme leaves, chopped
150ml red wine
1 tangerine/clementine, zest only
sea salt and freshly ground black pepper
Put a drizzle of oil into a large casserole pot, for which you have a lid. Place over a medium-high heat, add the onion and red pepper with a good pinch of salt and pepper. Cook for 5 minutes, stirring every now and then. Add the garlic, caraway seeds and allspice and continue to cook for 5 more minutes until everything is softened.
Add the squid, cook for a few minutes, stirring, and then add the tomato puree, bay leaves and thyme. Cook for a further 5 minutes and then add the wine. Reduce the heat to low, put the lid on the pot and let everything cook down for 30 minutes, stirring a couple of times. Once the quid is tender, add the tangerine/clementine zest, give the stew a final stir and serve with rice and/or chunks of bread.
Now, I must start by saying that this dish is not for the faint-hearted. Don't get me wrong, it is incredibly simple and the squid is cooked to utter perfection, but the sauce is very rich and quite intense so I recommend you serve it as part of a tapas selection, albeit the star of the show!
Rich Squid and Red Pepper Stew
Serves 2 as a main or 4 as tapasolive oil
1 onion, sliced into thick half-moons
2 red peppers, thinly sliced
2 garlic cloves, thinly sliced
2 tsp caraway seeds
1 tsp ground all spice
1kg squid, cleaned, skin removed and cut into wide strips
2 tbsp tomato puree
3 bay leaves
1 tbsp fresh thyme leaves, chopped
150ml red wine
1 tangerine/clementine, zest only
sea salt and freshly ground black pepper
Put a drizzle of oil into a large casserole pot, for which you have a lid. Place over a medium-high heat, add the onion and red pepper with a good pinch of salt and pepper. Cook for 5 minutes, stirring every now and then. Add the garlic, caraway seeds and allspice and continue to cook for 5 more minutes until everything is softened.
Add the squid, cook for a few minutes, stirring, and then add the tomato puree, bay leaves and thyme. Cook for a further 5 minutes and then add the wine. Reduce the heat to low, put the lid on the pot and let everything cook down for 30 minutes, stirring a couple of times. Once the quid is tender, add the tangerine/clementine zest, give the stew a final stir and serve with rice and/or chunks of bread.
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I made it! It was good. :) Thank you for the recipe and suggestions.
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