Squid and Tomato Stew with Rice

Name: Squid and Tomato Stew with Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g Squid Tubes (cut into rings); 180 g Onion (finely chopped); 12 g Garlic (crushed); 500 g Tomato (chopped); 40 g Tomato Paste; 3 g Paprika; 2 g Dried Oregano; 120 ml White Dry Wine; 30 ml Extra Virgin Olive Oil; 1 pcs Bay Leaf; 10 g Salt; 2 g Black Pepper; 320 g White Rice (rinsed); 640 ml Water

A simple coastal stew of squid simmered with tomato, onion, garlic, and white wine, served over plain rice for a practical meal built around the local catch.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

573kcal

Calories

32g

Protein

10g

Fat

83g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

600g
Squid Tubes (cut into rings)
180g
Onion (finely chopped)
12g
Garlic (crushed)
500g
Tomato (chopped)
40g
Tomato Paste
3g
Paprika
2g
Dried Oregano
120ml
White Dry Wine
30ml
Extra Virgin Olive Oil
1pcs
Bay Leaf
10g
Salt
2g
Black Pepper

Rice

320g
White Rice (rinsed)
640ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the extra virgin olive oil in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic and cook briefly.
02
Add the tomato paste, paprika, and dried oregano and stir until fragrant.
03
Add the tomato, white dry wine, bay leaf, salt, and black pepper. Simmer until the tomatoes break down and the sauce thickens slightly.
04
Add the squid tubes and cook gently until just tender and infused with the sauce. Remove the bay leaf.
05
Bring the water to a boil in a separate saucepan. Add the white rice, reduce the heat to low, cover, and cook until the grains are tender and the liquid is absorbed.
06
Serve the stew over the rice.

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