Recipe for Spanish style squid and tomato soupPosted by Fiona Nevile in Fish and Seafood, Starters and Soups | 8 comments
I picked up a whole squid a couple of days ago. I had not come across this wonder before – just those lovely white open ended envelopes that regurgitate a baby squid when pressed.
This half priced one had skin and an eye! Maybe two, I couldn’t/didn’t want to work out the physiology. But I did venture onto the Internet to learn squid preparation skills. I was so pleased that I did as I was tempted to just slice it up, skin and all. I didn’t know about the stomach, quill or the beak. Yes a squid has a beak!
Generally I think of squid as a starter. Danny makes a mean grilled squid with a lime dressing. This time I wanted to make this into something more substantial, pad out the squid a bit to get more for my money. Surely there must be some sort of squid soup?
I quickly found the answer – a Spanish style squid and tomato soup. I combined several recipes, gave it my own twist, and came up with this. A warming, hearty soup that tastes deeply of seafood – exactly the sort of soup that you might savour in a small exclusive restaurant by the sea. We ate this with crusty bread for supper and added a trip to Spain to our wish list immediately.
I cooked this on the hob but it would work equally well in the slow cooker/crock pot. The long cooking time guarantees that the squid is soft and tasty. An economical recipe that tastes divine.
Spanish style squid and tomato soup (serves four)
500g of squid
1 medium red onion – chopped
1 tablespoon of olive oil
1 tsp of fresh thyme
Half a tsp of Balsamic vinegar
1 chunky garlic clove chopped very fine/ or 1 teaspoon of garlic granules
400g tin of tomatoes
1 tsp of vegetable stock powder (don’t be tempted to use fish stock)
450g of potatoes
Freshly ground black pepper to taste
Prepare the squid and chop into rings
Sweat the chopped onion in the olive oil for 10-15 minutes until soft
Add the squid, the tinned tomatoes, the thyme, garlic, vegetable stock powder, Balsamic vinegar and stir well.
Fill the tin from the tomatoes with water and add that to the saucepan.
Bring gently to the boil and simmer (lid on) very low for 3-4 hours until the squid is soft.
Peel and chop the potatoes into small 1 cm cubes, add these to the soup and simmer until soft (about 20 minutes). Then mash the potatoes roughly into the soup.
Add freshly ground black pepper to taste.
Serve in warm bowls with plenty of crusty bread on the side
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