One of the things we buy quite often at the fishmonger is squid. Someone once told me it’s about one of the few things we can eat absolutely guilty-free because there’s just too many out there. Well I guess the same could be said for humans, but I can’t really picture myself as a cannibal, so squid it is.
The other day, while buying the squid, my husband was asked by another customer how we cook it. He didn’t exactly know the details because usually I am the cook when it comes to squid, so he couldn’t answer it properly.
Some dishes are a bit tricky, like say my favourite squid dish is stuffed squid but that takes forever (first time it took me two hours as the bastards kept slipping away from me). One other dish we do quite often, which is so easy to make, is squid stew, and here’s how to make it.
200ml white wine
Salt (and black pepper)
Seasoning: Paprika, ginger (instead of black pepper)
• In a large pan heat a TBS of olive oil and add the onions and garlic. Let it cook for ten minutes, until the onion has a golden colour
• Add the tomatoes and let it cook for five minutes.
• Add the squid and let it cook for 10 minutes. Add half the water and let it cook for 10 min more.
• Add the carrots, the peas (and peppers if you’re using it) and the white wine
• Usually it takes about 45 min depending on how big the squids are; half way through add more water and check the seasoning. This is when I add the salt, paprika and ginger.
• Finally correct the seasoning et voila, it’s ready to eat.