Basque Squid Stew

 

From: Rick Stein’s

Fruits of the Sea

 

serves 4-6

 
 

Ingredients 

  • 1 1/2 pounds squid
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (14 ounces) chopped tomatoes
  • 2/3 cup red wine
  • 1 1/4 cups water
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • 20 turns of the black pepper mill
  • 1 tablespoon chopped parsley (Scott’s addition)
  • Other seafood like, shrimp, scallops, cubed fish, mussels, clams, etc. (Optional)

Directions

Clean the squid or buy frozen cleaned like I do. Cut the pouches across into rings and separate the tentacles if large.

Heat the oil in a large, heavy-based pan. Add the squid and cook over a high , heat, stirring from time to time, until lightly browned.

Add the onion and garlic to the pan and cook for about 5 minutes, or until softened. Stir in the tomatoes, red wine, water and thyme and bring to a boil. Cover and simmer very gently for 2 hours. Season with the salt and pepper and eat as is or use as a base for a fish stew. Garnish with chopped parsely.

Notes

 I usually make this as the base of a fish stew. (Pictured above) Adding in at the very end some seafood that I have on hand. If it gets too thick, you can thin it out with a little water or fish stock if you have it. You could feed 6 with the addition of seafood and stock.