Squid and Bean Stew







A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 672 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 43 g
  • 27 g
  • 69 g

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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