Vida Recetas Editorial
Squid stew with prawns is a traditional dish of Spanish cuisine, perfect for a comforting lunch or dinner. This recipe combines the tenderness of squid with the sweet flavor of prawns, all in a tasty and aromatic sauce. It is ideal for those looking for an easy fish dish to prepare, with accessible ingredients and a surprising result.
The key to this stew lies in the sofrito, which is slowly sautéed to extract all its flavor, and in the white wine, which adds an acidic touch that balances the whole. Frozen vegetables (peas, baby carrots, and potatoes) simplify preparation without losing quality, and fish stock intensifies the marine flavor.
This stew is perfect to serve as a single dish, accompanied by good bread for dipping in the sauce. If you like seafood cooking, this recipe will become a classic in your home. In addition, it accepts variations: you can add capers for a more intense touch or serve it with white rice for a more complete meal.
Cook
40 min
Servings
3
We leave all the ingredients at hand.
Poach the sauce in very hot oil.
When the vegetables in the stir-fry soften, add the fried tomato and mix well.
Add the squid rings and the prawns. Stir for a couple of minutes and pour in the white wine. We let it reduce.
Add the bag of peas, carrots and potatoes. Add the fish stock, until it covers the calamari. Let them cook until they are soft. About 25-30 minutes on medium/strong heat.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
