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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian, Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 1 clove of garlic
  • Couple of pinches of dried chilli flakes
  • 1 tsp paprika
  • 1 tin plum tomatoes 400g
  • 1 tin butter beans 400g
  • 300 g squid cleaned and sliced into rings
  • ½ cup pitted black olives
  • Chopped Parsley
  • Lemon juice & zest to serve

Method
 

  1. Finely chop the onion, and slice the garlic.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a squeeze of lemon juice and a pinch of lemon zest.