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Portuguese Squid Stew
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 people
Ingredients
- 3 TBSPs olive oil
- 1 large onion diced
- 1 large green pepper diced
- 6-7 cloves garlic diced
- 2 - 2 ½ pounds squid chopped
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp red pepper flakes
- ¼ tsp fennel seeds
- ½ tsp ground allspice
- 1 4 ounce can tomato paste
- 2 14 ounce cans crushed or diced tomatoes
- 2 bay leaves
- 1 quart clam broth fish stock or chicken stock
- 2 cups red wine
- ¼ cup madeira wine or sherry, optional
- 2 TBSPs Worcestershire sauce
- 2 TBSPs apple cider vinegar
- 3 cups steamed white rice
Optional seasonings, to taste
- Squeeze lime wedge or two HIGHLY recommended!
- Chopped parsley
- Chopped cilantro
- Red pepper flakes
- Tabasco or other hot sauce
Instructions
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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.
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Add squid and saute a few more minutes until lightly browned.
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Add spices and saute until fragrant, stirring often, about 1-2 minutes.
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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.
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Prepare rice about a half hour before you’re ready to serve the stew.
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Add a scoop of steamed rice to individual widemouth bowls and ladle the stew over the rice. Add optional seasonings, to taste.
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Serve with bread of your choice, optional.