Potato and Squid Stew
by Editorial Staff
A stew of potatoes and squid will appeal to seafood lovers.
Ingredients
- Small squids (peeled) – 800 g
- Olive oil – 45 g (3 tablespoon. L.)
- Garlic (chopped) – 5 cloves
- Chili pepper (seeded and finely chopped) – 1 pc.
- Celery stalk (finely chopped) – 2 pcs.
- Young or regular small potatoes – 500 g
- Dry white wine – 400 g
- Fish broth – 400 g
- Tomatoes (diced) – 4 pcs.
- Fresh parsley (finely chopped) – 30 g (2 tablespoon. L.)
- Salt to taste Serving rice or corn bread (optional)
Directions
- Cut the peeled squid into rings. Peel and cut the potatoes into quarters.
- Heat olive oil in a deep frying pan, add garlic, chili, and celery, fry, stirring occasionally, for about 5 minutes.
- Put the potatoes in a frying pan, pour over the broth and wine, bring to a boil over medium heat, cover the frying pan, and simmer the potato stew for about 25 minutes.
- Remove the pan from the stove, put the squid, tomatoes, and parsley, cover and put on low heat, cook for a couple of minutes, until the squid is cooked.
Serve potato and squid stew with bread (optional).
Enjoy your meal!
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