Stewed Spanish Squid Recipes
STEWED SPANISH SQUID
Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad.
Provided by English_Rose
Categories Squid
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.
- Add the squid and season with salt and freshly ground pepper.
- Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.
Nutrition Facts : Calories 1775.7, Fat 10, SaturatedFat 1.8, Cholesterol 528.4, Sodium 192.3, Carbohydrate 58.7, Fiber 0.8, Sugar 15.7, Protein 37.3
SPANISH STEWED SQUID (CALAMARES ESTOFADOS)
My mother is from Spain and this is an amazingly simple but delicious and authentic recipe. The squid are so tender and the sauce is to die for! This is very saucy and is best served over rice.
Provided by Raquel Grinnell
Categories < 60 Mins
Time 40m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 11
Steps:
- Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.
- Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
- Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!
Nutrition Facts : Calories 273.8, Fat 15.2, SaturatedFat 2.3, Cholesterol 264.7, Sodium 345.8, Carbohydrate 10, Fiber 0.9, Sugar 1.9, Protein 18.5
POTATO AND BABY SQUID STEW
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
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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