6 April 2015

Basque squid stew

As Rick Stein wrote this recipe, the original version comes from Basque fishermen. 
After catching some nice squid they used what they had on board to cook it: a can of tomatoes, some wine and onions. 

On dry land I started with cleaning 2 squid, then cut them into rings and the tentacles in bits and fried that in some oil. 


In the meantime finely cut 4 garlic cloves and 2 onions, one of them red. Fried them with the squid. 


Added a can of tomatoes, a glass of red wine and (because it was just ready) a glass of chicken stock. 


While it simmered I went into the garden for some rosemary and thyme and added lots of white pepper as well. Found a green paprika, sliced it and put it in. 


Simmered the lot for 2 hours. 


Then I came across a small fennel bulb and a stalk of celery. Sliced the fennel with the mandoline very thinly and cut the celery. In they went for just a minute, to give a crispy bite. 


Some leftover shrimps were used for decoration.

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