This Squid and Vegetable Stew is a nutritious and comforting recipe, with fresh ingredients and a simple method.
Equipment
- Regular pot
Ingredients
- 1 lb cleaned squid cut into pieces (fresh or frozen)
- 1 carrot
- 1 onion
- 1 leek
- 1 medium potato optional
- 2 cups fresh spinach
- 1 garlic clove
- 1 tsp tomato paste optional
- 1 tbsp sugar-free tomato sauce
- 1/2 cup fish stock homemade or store-bought
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch white pepper
Instructions
Start by preparing a sofrito with the onion, leek, carrot, and crushed garlic in olive oil. Season lightly with salt.
Add the potato, peeled and diced into small cubes.
Stir in the tomato paste and tomato sauce. Cook for a couple of minutes.
Add the squid pieces and the fish stock. Cover and let simmer over low heat for about 15 minutes.
Add the spinach leaves and cook for 5 more minutes.
Adjust seasoning with salt and white pepper.
Let the stew rest for about 30 minutes before serving for best flavor.
This dish pairs well with a slice of whole-grain bread or a fresh salad.
Nutrition
Calories500 kcal
Carbohydrates43 g
Protein41 g
Fat18 g
Saturated fat3 g
Cholesterol528 mg
Sodium435 mg
Potassium1543 mg
Fiber6 g
Sugar7 g
Vitamin A8809 IU
Vitamin C53 %
Calcium188 %
Iron5 mg
