FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSeafood Soups: Cod - Z >  Squid and Tomato Stew

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SQUID AND TOMATO STEW

In My Kitchen
by Annie Bell
Squid makes a sublimely rich and meltingly tender stew, so it can only be its grisly looks that discourage us from eating more of it. There is no making fake claims that this is quick to prepare, but in its favor it can be made in advance, and served hot or at room temperature. It can also be spooned over rice as a main course, in which case it does for about four.
Serves 6


Ingredients

• 2 1/4 lb squid (as long as your hand)
• a pinch of saffron filaments (approximately 20)
• 5 tbsp extra virgin olive oil, plus a little extra
• 1 Spanish onion, peeled, quartered and thinly sliced
• 4 garlic cloves, peeled and smashed with a rolling pin or the handle of a knife
• 2 beefsteak tomatoes, skinned and coarsely chopped
• 1 small dried red chili, finely chopped
• sea salt
• 1 bay leaf
• 4 tbsp brandy
• 1/2 cup white wine
• coarsely chopped cilantro or flat-leaf parsley to serve


Directions
To prepare the squid, firmly tug the head away from the body to separate the two. Remove the hard transparent "pen" from the body, and the thin porphyry-colored film that covers it. Slit the pouch open and wash both sides, removing any remaining white membranes. Slice the open pouches and halve if the slices are long. Cut the tentacles from the head above the eyes, and halve if large.

Pour a tablespoon of boiling water over the saffron filaments in a small bowl and leave them to infuse.

Heat 3 tbsp of olive oil in a large skillet over medium heat, add the onion and garlic, and cook over low heat for about 5 minutes until soft but not colored, stirring occasionally. Add the tomatoes, the chili, and a little salt and saute, pressing the tomatoes down with a wooden spoon until the juices evaporate.

Heat the remaining olive oil in a medium-sized saucepan over medium-high heat, add the squid, some salt, and the bay leaf, and stir constantly until the squid has thrown off its liquid and is seething. Add the brandy and flambe it if you are brave. The easiest way to do this is to pour in all but a little of the spirit, warm this in a metal spoon over a flame and, as soon as it ignites, pour it into the pan and the rest will flare up. But this isn't essential.

Add the wine, bring to a boil, and simmer for a few minutes to reduce it, then add the sauteed vegetables. Bring back to a boil and simmer uncovered over low heat for about 50 minutes, stirring regularly until the squid is tender and coated in a thick sauce. Add the saffron liquid about 10 minutes before the end. Transfer to a bowl, drizzle over a little more oil, and scatter with chopped cilantro or parsley.

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages