Squid Stew with Potatoes in Cadiz Style
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This squid stew with potatoes is a traditional dish from Cadiz cuisine that evokes the flavors of the sea and land. The squid, also known as cuttlefish, is cooked slowly with potatoes, fresh vegetables, and a touch of white wine, creating a flavorful and comforting broth. It is perfect for cold winter days and is best enjoyed in the company of family and friends. I prepare it often and it is always a success. Go ahead and try it, you will love it! You can add some peas to give it an extra touch of color and flavor. A simple dish, but full of flavor and tradition.
Ingredients (14 ingredients)
-
700 gr squid (or cuttlefish) already clean
-
500 gr potatoes
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1 piece onion
-
1 piece green pepper
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2 piece medium tomatoes
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3 clove garlic
-
1 puñado peas
-
0.5 container white wine
-
2.5 container water
-
1 hoja bay leaf
-
1 pinch black peppercorn
-
1 pinch paprika
-
1 pinch salt
-
1 pinch food coloring or saffron
Preparation (11 steps)
Preparation of the vegetables
Cut the onion, green pepper and garlic cloves into small pieces. Place the onion in the bowl and chop 3 sec./Stufe 5. Add the green pepper and garlic and chop 3 sec./Stufe 5. Lower the remains of the walls of the glass with the spatula.
Sautéing the vegetables
Add a splash of olive oil to the bowl and sauté the vegetables for 5 Min./120°C/Stufe 1.
Grate the tomatoes
While the vegetables are sautéing, grate the medium tomatoes.
Add the grated tomato
Incorporate the grated tomato to the bowl, add salt to taste and sauté for 5 Min./120°C/Stufe 1.
Prepare the squid
While the sauce is being made, clean and cut the squid into pieces.
Incorporate the squid
Add the chopped squid to the bowl together with the bay leaf and black peppercorns. Cook for 2 Min./120°C/Stufe 1.
Add the white wine
Raise the temperature to Varoma and add the white wine. Cook for 2 Min./Varoma/Stufe 1 without the measuring cup to evaporate the alcohol.
Cooking with water
Add water and salt to taste. Stir and cook over medium heat, with the bowl covered, for 20 Min./100°C/Stufe 1.
Add the potatoes
Peel and break the potatoes. Incorporate the potatoes to the pot together with the food coloring or saffron and the paprika. Cook for 15 Min./100°C/Linkslauf Stufe 1, until the potatoes are ready.
Add the peas
5 minutes before finishing, add the peas. Cook for 5 Min./100°C/Linkslauf Stufe 1.
Correct the salt point
Taste for salt and give it a final boil for a few seconds to thicken it a little. Cook for 1 Min./100°C/Linkslauf Stufe 1.
Finished cooking? Great! 🎉
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Created by
Andrea Serrano
7
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Molluscs
- Sulphites
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