Ingrédients pour Potato And Baby Squid Stew
- 2 tablespoons olive oil
- 1 medium onion
- 1 bell pepper
- 2 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 bay leaf
- 1/2 cup dry white wine
- 1 pound potatoes
- 4 cups fish stock
- 1 pinch saffron threads
- 1 pound baby squid
- buttered noodles
- salt, to taste
- pepper, to taste
- smoked paprika, to taste (optional)
- fresh parsley, for garnish (optional)
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Comment préparer Potato And Baby Squid Stew
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced) and sauté for 10 minutes, until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 bay leaf, and sauté for 3 minutes more.
- Add 1/2 cup dry white wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 4-5 minutes.
- Add 1 pound potatoes (peeled and cubed), 4 cups fish stock, and a pinch of saffron threads. Cook until potatoes are tender, stirring occasionally, about 20 minutes.
- Add 1 pound baby squid, cleaned and cut into rings or tubes, and simmer until cooked through, about 2 minutes. Be careful not to overcook the squid.
- Season generously with salt and pepper to taste. Consider adding a pinch of smoked paprika for extra depth of flavor.
- Serve hot over buttered noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
10g
Carbs
10g
