Casserole of Squid and Broad Beans

Ingredients:

• 500g squid, cleaned and sliced into rings
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 red bell peppers, diced
• 1 can of chopped tomatoes (400g)
• 1 cup of white wine
• 1 cup of chicken or vegetable stock
• 1 tsp. smoked paprika
• 2 cups of broad beans, fresh or frozen
• 2 tbsp. of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 180°C.
2. In a large casserole dish, heat the olive oil over medium-high heat. Add the squid and cook for 3-4 minutes or until golden, season with salt and pepper and set aside.
3. Add the onion to the casserole dish and cook for 5-7 minutes or until soft and translucent.
4. Add the garlic and bell peppers and cook for 3-4 minutes or until fragrant and slightly tender.
5. Pour in the can of chopped tomatoes, white wine, chicken or vegetable stock and smoked paprika. Give it a good stir and bring it to the boil.
6. Reduce the heat to low and add the cooked squid and broad beans. Give it a good stir and let it simmer for 10-15 minutes or until the sauce has thickened.
7. Place the casserole dish in the preheated oven and cook for 15-20 minutes or until the top is slightly crispy and golden.
8. Remove from the oven and let it cool for a minute or two before serving.

Serving Suggestions:

This casserole of squid and broad beans pairs well with toasted bread or steamed rice. Serve it with a fresh salad on the side, topped with a zesty lemon and olive oil dressing to cut through the richness of the sauce.

Verdict:

This casserole of squid and broad beans is a hearty and delicious family meal that’s packed with flavor. The tender squid and creamy broad beans work brilliantly together in the rich and smoky tomato sauce. Perfect for a cozy night in or when you have a few friends over for dinner.