Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can diced tomatoes (14 oz)
- 2 cups fish or chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add sliced red and green bell peppers and continue to sauté for another 2-3 minutes.
4. Add paprika, cumin, chili flakes, salt, and pepper and stir to combine.
5. Pour in diced tomatoes and fish or chicken broth and bring to a boil.
6. Reduce heat to low and let the stew simmer for 10-15 minutes.
7. Add squid rings to the pot and stir to combine.
8. Cover the pot and let the stew cook for another 10-15 minutes until the squid is cooked through.
9. Taste and adjust seasoning as needed.
10. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 13g
Protein: 18g
Sodium: 900mg
Sugar: 6g
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Fish or chicken broth can be substituted with vegetable broth.
- Red and green bell peppers can be substituted with any color of bell pepper.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add a can of chickpeas or white beans for extra protein and fiber.
- Use smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Don't overcook the squid or it will become tough and rubbery.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, rice, or quinoa
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the squid to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Squid stew is a popular dish in Mediterranean and Asian cuisine.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot with crusty bread or rice for a filling and flavorful meal.
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Region: Korean