Basque Squid Stew
I have been making this stew regularly ever since it first appeared in Rick Stein’s Fruits of the Sea. There are two ways to cook squid - either very fast on a high heat, or slow, so that it becomes tender and buttery. The pressure cooker speeds up this latter process enormously.
You can use this recipe as a base for a hearty meal and add more fish and seafood to it right at the end. You can also add other flavours - fennel is good, as is chilli and/or paprika. You could reduce the sauce down further and stir through some pasta, or you could do what I normally do - wolf the lot down with some buttered, toasted sourdough.
|1 tbsp||olive oil|
|750g||cleaned squid, cut into rings|
|1||onion, finely chopped|
|3||garlic cloves, finely chopped|
|400g||tin of chopped tomatoes|
|1 tsp||fresh thyme leaves|
|Freshly ground pepper|
|Chopped flat-leaf parsley, to garnish|
You will need a pressure cooker.
Heat the oil and butter in the pressure cooker. When the butter is foaming, add the squid and cook over a high heat until it is golden brown. Add the onion and garlic and cook for another 2 minutes.
Add all the remaining ingredients to the cooker, season with the salt and black pepper, close the lid, bring to high pressure and cook for 20 minutes. Allow to release pressure naturally. Simmer for a couple of minutes then allow to rest for another 5 minutes before eating. Sprinkle with chopped parsley to serve.