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:
- Preheat your oven to 180°C.
- 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.
- Add the onion to the casserole dish and cook for 5-7 minutes or until soft and translucent.
- Add the garlic and bell peppers and cook for 3-4 minutes or until fragrant and slightly tender.
- 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.
- 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.
- Place the casserole dish in the preheated oven and cook for 15-20 minutes or until the top is slightly crispy and golden.
- 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.
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