Potato And Baby Squid Stew Food

CREAMY VEGGIE POTATO STEW

Creamy Veggie Potato Stew image

This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 10

Number Of Ingredients 11

Ingredients

3 quarts water
8 large potatoes, peeled and sliced
4 large carrots, diced
2 stalks celery, chopped
2 small onions, chopped
⅓ cup butter
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon paprika
2 cups heavy cream

Steps:

In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g

POTATO STEW

Potato Stew image

A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.

Provided by Lorac

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

Steps:

Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
Add remaining ingredients and simmer until potatoes are tender.

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.

POTATO AND BABY SQUID STEW

Potato and Baby Squid Stew image

An easy, tasty stew with Spanish flavours. Served on its own, it can be served as a tapas or as a main dish over buttered noodles.

Provided by evelynathens

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1 large tomatoes, seeded and chopped
1 bay leaf
1/2 cup dry white wine
1 lb potato, peeled and cut into 1 inch cubes
1 1/2 cups fish stock or 1 1/2 cups bottled clam juice
1 pinch saffron thread, crushed
1 lb baby calamari, cut into 1 inch rings
buttered noodles

Steps:

Heat olive oil in large skillet over medium heat.
Add onion, peppers and garlic and saute 10 minutes.
Add tomato and bay leaf and saute 3 minutes more.
Add wine and boil until reduced by half, about 4-5 minutes.
Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
Add squid and simmer until cooked through, about 2 minutes.
Season to taste.
Serve over buttered noodles.

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