Baby squid stew. An easy, tasty stew with Spanish flavours. Once cooked, stir in a little fresh oil. Divide the risotto between the plates and top with the bean stew and the baby squid.
Bring back to the boil and lay the squid in one layer on top of the tomato sauce.
Check the squid is cooked and season to taste.
Learn how to cook this Spanish lentil stew with crispy baby squid.
You can have Baby squid stew using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Baby squid stew
- You need 4 of baby squid.
- Prepare 3 of potatoes.
- You need 1 of leek.
- It's 1 of onion.
- Prepare of Small glass white wine.
- You need 1 tsp of Smoked paprika.
A lentil stew recipe guaranteed to impress. The earthy flavour of lentils cooked slowly through a traditional Basque recipe and the crispy baby squid using a Japanese tempura batter to denote the sweetness of the squid and the texture of the tempura. Stir through the squid, tomato purée and thyme sprig. Cook for a min or two, then pour over the passata and chicken stock.
Baby squid stew instructions
- Add olive oil ans poach the onions and the leek until soft..
- Add smoke paprika and stir.
- Cut the baby squids into small rings. Add them to the slow cooker. Leave it cooking for 10 minutes..
- Add white wine and wait until evaporates the alcohol (10min).
- Add a glass of water or veggy stock if you have..
- Leave it boil very gentle for 30-40 min untill potatoes are done..
Clean the baby squid by pulling off tentacles and rinsing the inside under water. Mix together, by hand, the chorizo, half the lemon rind and a small handful of chopped parsley. A super easy seafood stew recipe which is bound to impress. This Basque inspired dish cooks together squid rings, garlic and red wine in a pressure cooker. I have been making this stew regularly ever since it first appeared in Rick Stein's Fruits of the Sea.