Squid Soup Food

SUPER EASY SEAFOOD SOUP OF NECESSITY

Steps:

• Defrost seafood mix. Drain. Separate the squid from the rest of it.
• Put olive oil in pot; heat over medium.
• Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
• Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
• Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.

SQUID SOUP

Steps:

• Saute garlic in oil.
• Add spaghetti sauce and wine.
• Simmer 15 minutes.
• Add Squid, cook 3-5 minutes.
• Serve with crusty bread.

PORTUGUESE SQUID STEW

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.