Potato stew with squid, traditional recipe

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This potato stew with squid is one of those dishes that we keep in our memory and that we make or try to prepare with the same love with which my mother made it when we were under her guidance.

These mornings when you are in the kitchen, in the middle of the fire, where little by little stews like the one we show you are being cooked, are responsible for why we like the kitchen so much and today we are trying to reproduce to feed the family. It seems incredible that with such basic and cheap ingredients came out some unusual traditional stews like this potato stew with squid.

Recipe for printing

Potato stew with squid

This potato stew with squid is one of those dishes that we keep in our memory and that we make or try to prepare with the same love with which my mother made it when we were under her guidance.

Potato stew with squid

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Time to prepare 10 minutes
Cooking time 30 minutes
Time for a break 5 minutes

Instructions

  1. Stew for five or eight minutes in a saucepan over medium-low heat, with three tablespoons of extra virgin olive oil, onion, green pepper and finely chopped garlic.

  2. Meanwhile, cut the squid into slices.

  3. Add to the casserole and stir. We left it for a few minutes.

  4. Add a tablespoon of fried tomatoes, paprika and a splash of white wine, mix gently, pour the vegetable or fish broth.

  5. As soon as it starts to boil, add the potatoes that we have already peeled and clicked, along with the bay leaves.

  6. Cook over medium heat for 30-35 minutes.

  7. If you notice, we have not put salt in the stew at all times, as vegetable or fish broth is usually “salty”. In the absence of ten minutes, until the potatoes are done cooking, check the salt level, if necessary, add to taste.

  8. After half an hour of cooking, the potatoes will be ready, if you see that the broth for the stew is “somewhat liquid”, take a piece of potato in a glass and mash with a fork.

  9. Pour some of the broth into the glass, stir and pour it back into the stew so that the potatoes act as a thickener.

    Pour some of the broth into the glass, stir and pour it back into the stew so that the potatoes act as a thickener.
  10. Allow to stand for five minutes before serving.



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David from 55000 Recipes