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Squid Cooking
Victoria Haneveer

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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Course: Seafood
Cuisine: Spanish
Ingredients Method

Ingredients
 

  • 1 lb 2 oz (500g) squid
  • 1 chopped red onion
  • 14 oz (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

Method
 

  1. Chop the squid into rings.
  2. Sweat the onion in the oil for 12 minutes or until tender.
  3. Add the squid, tomatoes, thyme, garlic and vegetable stock powder, as well as the balsamic vinegar.
  4. Stir the mixture well.
  5. Fill the can from the tomatoes with water and add that to the pot along with the chilies.
  6. 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.
  7. Peel and chop the potatoes into small 1/2 inch (1 cm) cubes.
  8. Add to the soup with the beans (if using) and simmer for 20 minutes or until tender.
  9. Mash the potatoes into the soup roughly.
  10. Add some black pepper to taste.
  11. Serve in warmed bowls with crusty bread on the side.