Potato & Squid Stew
Recipe: #17552
February 24, 2015
Categories: Peppers, Potatoes, Spanish One-Pot Meal, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, more
"If you like spicy food con can substitute some spicy peppers, like poblanos or jalapenos, for some of the bell pepper. By evelyn/athens."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (514.9 g)
- Calories 335.1
- Total Fat - 12.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 264.9 mg
- Sodium - 215.4 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 5.2 g
- Sugars - 5.8 g
- Protein - 23.2 g
- Calcium - 77 mg
- Iron - 2.2 mg
- Vitamin C - 85 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil in large skillet over medium heat.
Step 2
Add onion, peppers and garlic and saute 10 minutes.
Step 3
Add tomato and bay leaf and saute 3 minutes more.
Step 4
Add wine and boil until reduced by half, about 4-5 minutes.
Step 5
Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
Step 6
Add squid and simmer until cooked through, about 2 minutes.
Step 7
Season to taste.
Tips
No special items needed.
0 Reviews
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