Portuguese Squid Stew (from TONY)
Portuguese · Organized from the video by Binging with Babish
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Ingredients
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Steps
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- 1
Peel and cut 6 large Yukon Gold potatoes into 1-inch pieces. Submerge in water to hold for up to 24 hours.
- 2
Finely chop the Spanish onion, green bell pepper, and red bell pepper. Prep garlic into clove-sized pieces.
- 3
Grind 1/2 tsp fennel seed and 1/2 tsp cumin seed. Mix with 1/4 tsp red pepper flakes, 1/2 tsp smoked paprika, and 1 tbsp sweet paprika to create a spice mix.
- 4
Separate the 8 little squids into rings and tentacles. Pat the squid dry with paper towels.
- 5
Heat 1 tbsp vegetable oil in a large Dutch oven until shimmering. Add the linguica sausage and cook until fat renders and it begins to crisp.
- 6
Remove the sausage with a slotted spoon, leaving the fat and fond in the pan. Sauté the onion and peppers for 3 to 5 minutes until translucent.
⏱ 3 to 5 minutes
- 7
Push vegetables aside and add the squid to the center of the pan. Sauté for about 1 minute, then stir everything together. Cook for another 2 to 3 minutes.
⏱ 1 minute⏱ 2 to 3 minutes
- 8
Add garlic, the spice mix, a hefty pinch of salt, and black pepper. Pour in the Rioja, Madeira, tomato passata, seafood stock, squid ink, water, and apple cider vinegar. Add the sausage and 2 bay leaves.
- 9
Bring to a bare simmer, partially cover, and lower heat. Simmer gently for 1.5 to 2.5 hours. About 20 minutes before finishing, add the potatoes and more water if needed to cook the potatoes through.
💡 Do not overheat to avoid rubbery squid.
🔥 simmer⏱ 2.5 hours⏱ 20 minutes
- 10
Remove bay leaves. Season with salt and pepper to taste. Serve in mugs.
Tips
- The recipe was scaled down due to limited squid, so use the full amounts for a larger batch.
- A gentle, slow simmer is crucial to keep the squid tender.
- The potatoes help thicken the stew as they cook.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Binging with Babish on YouTube