Portuguese Squid Stew Food

PORTUGUESE SAUSAGE AND BEAN STEW

Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

Steps:

If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

PORTUGUESE-STYLE FISH STEW

Portuguese-Style Fish Stew image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
2 bay leaves
2 teaspoons paprika (smoked or sweet)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 14.5-ounce can diced tomatoes
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 pounds skinless striped bass, cut into 2-inch chunks
4 slices crusty bread, toasted

Steps:

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

PORTUGUESE SQUID STEW

Portuguese Squid Stew image

Provided by Craig Fear

Categories Main Course

Time 2h20m

Number Of Ingredients 24

Ingredients

3 TBSPs olive oil
1 large onion (diced)
1 large green pepper (diced)
6-7 cloves garlic (diced)
2 - 2 ½ pounds squid (chopped)
2 tsp cumin
1 tsp paprika
1 tsp red pepper flakes
¼ tsp fennel seeds
½ tsp ground allspice
1 4 ounce can tomato paste
2 14 ounce cans crushed or diced tomatoes
2 bay leaves
1 quart clam broth (fish stock or chicken stock)
2 cups red wine
¼ cup madeira wine or sherry, optional
2 TBSPs Worcestershire sauce
2 TBSPs apple cider vinegar
3 cups steamed white rice
Squeeze lime wedge or two (HIGHLY recommended!)
Chopped parsley
Chopped cilantro
Red pepper flakes
Tabasco or other hot sauce

Steps:

Warm olive oil over medium heat in a large, heavy bottomed stock pot. Add onion and pepper and saute for about five minutes or until softened and fragrant. Add garlic in the last minute, stirring often to prevent burning.
Add squid and saute a few more minutes until lightly browned.
Add spices and saute until fragrant, stirring often, about 1-2 minutes.
Add tomato paste, tomatoes, wine, stock, bay leaves, worcestershire sauce and apple cider vinegar. Bring to a boil, reduce heat and simmer with the cover off for a minimum of two hours. Four hours may be necessary. Continue simmering until the desired consistency and taste is achieved. The flavors will condense as the liquid condenses. Taste as you go and adjust the flavors, adding more of anything you want. Add more clam broth or stock, if necessary.
Prepare rice about a half hour before you're ready to serve the stew.
Add a scoop of steamed rice to individual widemouth bowls and ladle the stew over the rice. Add optional seasonings, to taste.
Serve with bread of your choice, optional.

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