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🍽️ Ligurian-style Braised Squid
388 kcal · 30 min · 4 servings
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Ingredients
- 20 g dried porcini mushrooms
- 200 ml dry white wine
- 750 g small squid
- 2 red onions
- 2 garlic cloves
- 3 tbsp olive oil
- 500 g chopped tomatoes (can)
- salt
- pepper (from the mill)
- 125 ml fish stock
- 350 g waxy potatoes
- 1 handful parsley
- 1 handful basil
- 50 g black olives (pitted)
Instructions
- 1. Soak the mushrooms in white wine.
- 2. Thoroughly wash the squid.
- 3. Peel the skin off the squid.
- 4. Cut the tentacles and head from the mantle.
- 5. Remove eyes, beaks, and innards.
- 6. Peel the onions and garlic cloves.
- 7. Dice the onions and garlic finely.
- 8. Strain the mushroom broth through a fine sieve.
- 9. Catch the broth in a container.
- 10. Rinse the mushrooms again.
- 11. Cut the mushrooms into small pieces.
- 12. Heat the oil in a large pot.
- 13. Sauté the onions with garlic until translucent.
- 14. Sauté the mushrooms briefly.
- 15. Deglaze the pot with the mushroom broth.
- 16. Add the tomatoes.
- 17. Season with salt and pepper.
- 18. Simmer the sauce for approx. 5 minutes.
- 19. Add the squid to the sauce.
- 20. Pour in some fish stock.
- 21. Cover the pot.
- 22. Braise the squid for approx. 50 minutes on low heat.
- 23. Stir the mixture occasionally.
- 24. Add more stock if necessary.
- 25. Peel the potatoes.
- 26. Dice the potatoes.
- 27. Rinse the parsley and basil.
- 28. Shake the herbs dry.
- 29. Pluck the leaves from the stems.
- 30. Set aside some parsley for garnish.
- 31. Finely chop the rest of the parsley.
- 32. Drain the olives.
- 33. Add the potatoes approx. 20 minutes before the end of cooking time.
- 34. Cook the potatoes until tender.
- 35. Add the herbs in the last approx. 5 minutes.
- 36. Add the olives in the last approx. 5 minutes.
- 37. Taste the dish before serving.
- 38. Distribute the stew onto plates.
- 39. Garnish with the reserved parsley.
Nutrition per serving
- kcal: 388
- Protein: 36 g · Fett/Fat: 11 g · Carbs: 24 g