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Squid stew
Hello,
I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.
Ingredients:
- Squids (about 300 gr x person)
- Onions
- Bay leaves
- White wine
- Garlic
- Clams (about 6-8 clams per person)
- Parsley
Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.
Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.
Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.
Squid in american sauce
Hello,
I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.
Ingredients:
- 1 kg squid
- 1 onion
- 5 garlic cloves
- 4 tomatoes
- 1 chili
- 1 glass of white wine
- 1 cup of brandy
Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.
Cut the squid in rings.
In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.
Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.
3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Black rice
Hello!
This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.
Ingredients (for 4 people):
- 300 gr rice
- Sepia or squid (sobre 800-900 gr) with it ink
- 2 onions
- 1 garlic head
- 1 pumpkin
- 12-16 prawn/shrimps
Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.
Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.
Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.
Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)
Recipes from Spain 