Spanish Squid Soup with Potatoes
Enjoy the typical Mediterranean flavors in this squid soup and enjoy squid the way the Spanish do. Hearty and delicious, this makes a very special dinner or supper, and presents the squid tender and juicy.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 mins
- Yield: 4 1x
- Category: Seafood
- Cuisine: Spanish
Ingredients
Scale
- 1 lb 2 oz (500g) squid
- 1 chopped red onion
- 14oz (400g) can tomatoes
- 4 oz (100g) green beans (optional)
- 1 chopped red or green chili pepper
- Water, as needed
- 1 teaspoon vegetable stock powder
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1 minced garlic clove
- 1 lb (450g) potatoes
- Freshly ground black pepper, to taste
Instructions
- Chop the squid into rings.
- Sweat the onion in the oil for 12 minutes or until tender.
- Add the squid, tomatoes, thyme, garlic and vegetable stock powder, as well as the balsamic vinegar.
- Stir the mixture well.
- Fill the can from the tomatoes with water and add that to the pot along with the chilies.
- Bring the soup gently to a boil and simmer with the lid on over a very low heat for 3 or 4 hours, or until the squid is soft.
- Peel and chop the potatoes into small 1/2 inch (1 cm) cubes.
- Add to the soup with the beans (if using) and simmer for 20 minutes or until tender.
- Mash the potatoes into the soup roughly.
- Add some black pepper to taste.
- Serve in warmed bowls with crusty bread on the side.
Find it online: https://victoriahaneveer.com/traditional-spanish-squid-soup/