Potato And Baby Squid Stew Food

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.

STEWED SQUID IN TOMATO SAUCE

Stewed Squid In Tomato Sauce image

Provided by Moira Hodgson

Categories dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 small onion, minced
1 clove garlic, minced (green part removed)
3 tablespoons olive oil
1 cup canned Italian plum tomatoes chopped, with their juice
1 cup dry white wine
2 pounds squid, cleaned and sliced (see above)
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste

Steps:

Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 543 milligrams, Sugar 2 grams

OCTOPUS STEW (POLVO GUISADO) THE RIGHT ONE RECIPE - (4/5)

Octopus Stew (Polvo Guisado) the right one Recipe - (4/5) image

Provided by es123

Number Of Ingredients 14

Ingredients

Day 1
2 1/2 pounds octopus fresh or thawed eyes and mouth (hard center beak) removed
1 cup white or red wine
1 tbsp coarse salt or to taste
1/2 tsp ground white or black pepper or to taste
4 to 5 tbsp crushed red pepper paste (pimenta moida)
2 bay leaves
Day 2
1/2 cup or olive oil as needed
2 medium onions, coarsely chopped
2 heads garlic, thinly sliced or coarsely chopped
big handful of flat leaf parsley, chopped
4 medium potatoes, peeled, cut in 1 1/2-inch pieces
cornstarch slurry(1 tbsp cornstarch with 2 tbsp water)

Steps:

"Purple stew" is what someone called this when they inquired about an octopus recipe popular with the Portuguese. The color purple comes in to play when cooks use red wine in the dish instead of white. It is a matter of preference. Day 1 Cut octopus into large pieces, about 2-inches long, and place in a bowl. Season with the salt and pepper. Add the remaining ingredients. Turn to coat evenly, cover and chill overnight. (You will notice that I am not instructing you to beat the octopus with a stick to tenderize it. Some Portuguese cooks still do this and you can if you wish.) Day 2 Reserving the marinade, transfer octopus to another separate bowl Pour just enough olive oil to cover the bottom of a large skillet. Fry the onions until golden. There should be a brown caramelized coating on the bottom of the skillet (called a fond by professionals). Add the garlic and parsley. When the garlic is aromatic,toss in the octopus. When it starts to take on some color, recover. Reduce the heat to medium-low and let it sweat for 30 minutes. It will release a lot of water. Add the potatoes and continue to cook on medium-low for another 30 min. Test the fattest piece. If it is still chewy or tough, let it cook some more (around but not usually over 30 min.) Anytime the liquid looks like it is evaporating, add the reserved marinade in small amounts. Thicken the liquid with a cornstarch slurry. If you overcook it, it will shrink to almost nothing but if you don't cook it enough it will be tough.

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.

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