Squid and Vegetable Stew

This Squid and Vegetable Stew is a nutritious and comforting recipe, with fresh ingredients and a simple method.

Course stew

Cuisine homemade, Mediterranean

Keyword comfort food, low carb soup, spinach, squid, stew

Prep Time 10

Cook Time 20

Total Time 30

Servings portions

Calories 500kcal

Author missblasco

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.

Notes

If using frozen squid, thaw it slowly in the refrigerator to maintain texture.
Avoid overcooking the squid, as it may become rubbery. Keep cooking times short and gentle.
For a thicker stew, mash a few cubes of potato directly in the pot.
To enhance flavor, try adding a splash of white wine before adding the stock.
Fresh parsley or cilantro can be used as garnish for extra freshness.

Nutrition