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Potato and Baby Squid Stew

  • 55minutes
  • 354calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 onion , chopped

  3. 2 green bell peppers , chopped

  4. 2 cloves garlic , minced

  5. 1 large tomato , seeded and chopped

  6. 1 bay leaf

  7. 1/2 cup dry white wine

  8. 1 lb potato , peeled and cut into 1 inch cubes

  9. 1 1/2 cups fish stock or 1 1/2 cups bottled clam juice

  10. 1 pinch saffron thread , crushed

  11. 1 lb baby calamari, cut into 1 inch rings

  12. buttered noodles

Instructions Jump to Ingredients ↑

  1. Heat olive oil in large skillet over medium heat.

  2. Add onion, peppers and garlic and saute 10 minutes.

  3. Add tomato and bay leaf and saute 3 minutes more.

  4. Add wine and boil until reduced by half, about 4-5 minutes.

  5. Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.

  6. Add squid and simmer until cooked through, about 2 minutes.

  7. Season to taste.

  8. Serve over buttered noodles.

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