Squid and Bean Stew

  • Difficulty: Medium
  • 20 minutes
  • 2 servings

Easy to make and even easier to improve, stews are a good medium to experiment your cooking abilities. In this case, you can prove just how well seafood can go with a stew. The secret ingredient is squid which we cooked together with red and white beans, tomatoes, and parsley.

Ingredients Needed for Squid and Bean Stew

    2 tablespoons of vegetable oil
    1 red onion, chopped
    1 garlic clove, crushed
    2 tablespoons of fresh parsley (save 2 teaspoons for later)
    2 ounces of black olive, pitted
    1 red chili, chopped
    1 ½ cups of canned tomatoes
    10 ounces of squid, chopped
    ¼ cup water
    1 tablespoon smoked paprika
    1 teaspoon lemon juice
    5 ounces of canned white beans
    2 ounces of canned red beans

How to Make Squid and Bean Stew

  1. Heat the vegetable oil in a skillet over low heat, add the onion and cook it until tender. Add the garlic, 1 tablespoon of fresh parsley and stir. Add the olives and red chili and stir more. Add the canned tomatoes and cook the mixture for 6-8 minutes, until thickened.
  2. Add the squid and water and stir more as it starts to simmer. Cook the squid for 5 minutes and then add the smoked paprika, the rest of the fresh parsley, lemon juice, and canned beans. Simmer everything for another 2 minutes.
  3. Serve garnished with fresh parsley.

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