Mediterranean squid stew
This Mediterranean squid stew is one of our regular meals in my family as it’s incredibly easy to make. I sometimes add spinach or grilled red pepper slices at the end or use chickpeas instead of beans. Also, you can make this dish with precooked/frozen squid or fresh ones, and use other fresh herbs such as basil, mint or coriander – so it’s very versatile.
Ingredients
Method
- Finely chop the onion, and slice the garlic.
- Heat the oil in a wide saucepan and gently sauté the onion and garlic until soft. Add the chill flakes and paprika and fry for a few seconds, then add the tomatoes. Simmer gently for 15 minutes.
- Drain then rinse the beans and stir in the sauce. Season with salt and pepper. Bring to the boil, then add the squid. Cover the pan with a lid and gently simmer for 5 minutes.
- When the squid is cooked, add the olives, stir for a minute then mix in the chopped parsley leaves. Taste and adjust the seasoning to your liking.
- Serve with a squeeze of lemon juice and a pinch of lemon zest.