This is a one pot supper and a complete meal there's no need to add extra vegetables. The flavour created by the squid is deep, rich and comforting bring back memories of holidays in Spain. There is need to add a stock cube. You'll need a casserole dish that can go on the hob (eg Le Creuset) or heavy bottomed saucepan with a lid. This can be made without potatoes and served with rice or quinoa instead.
Course Main Course
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
500grsquid tubes or rings
2peppers - different colours look lovely but any colour will do
3medium red onions
500gr500 tin passata or chopped tomatoes?400 gr tin can be substituted
2 bay leaves
50mloil for frying
salt and pepper to taste
Lightly cook the vegetables in vegetable oil, then add the tomatoes
Add the passata or tinned tomatoes and bay leaves. Add 250 ml water and mix.
Cook for 10 minutes, then add the squid.
Cook on a low setting so that it is just bubbling for one hour 15 minutes. Add more water half way through if the sauce is very thick.
Test the squid at this point. If it is still a little chewy cook for a further 15 minutes.
Wash and cut your potatoes into cubes. If you are using new potatoes, there is no need to peel. Then add them to the mixture. If the sauce is very thick add a little more water.
Cook for approximately 15 minutes or until the potatoes are done. Test with a fork or knife. They will not fall apart.
Taste the mixture and add salt and pepper as required.
Serve at the table in the casserole dish.
Recipe created by Danielle Ellis of Severn Bites Copyright 2019. Please only reproduce with permission.