Squid Week – Portuguese Style

Squid week continues… Portuguese style. This is a squid stew recipe from the Madeira Islands. It’s a bit spicy with the curry and hot pepper, and it incorporates ginger and tomatoes brought to the islands through their extensive trading networks. Fragrant and hearty, it makes a wonderful addition to your collection of coastal recipes.

Here’s what you’ll need:

  • 2 lbs. squid, cleaned and sliced into 1/4″ slices, leaving the tentacles in one piece if they’re small enough
  • 2 fresh tomatoes (or 4-6 canned), peeled, seeded, and chopped
  • 1 cup dry white wine like Duck Walk
  • 2 cups fish stock (and if your on Long Island you should really be making your own here)
  • 2 large long island potatoes, peeled and cut into a julienne
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (red, green, yellow, or any combination), cut in fine strips
  • 2 little hot peppers, chopped (I use the jalapeno)
  • 4 Tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger
  • 2 bay leaves
  • 1/2 teaspoon salt

In a large saucepan, heat the oil and saute the onions, garlic, and peppers for about 5 minutes. Blend in the curry powder and ginger and stir for a minute or two. Add the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or more minutes. Add the squid, wine, and stock. Bring to a boil, then immediately reduce to low heat, cover, and gently simmer for 30 minutes. Only by very slow cooking will the squid be really tender and not rubbery. Add the potatoes, keeping the heat at a bare simmer, and cook until the potatoes are fork tender–about 30 more minutes.

When ready to serve, ladle into flat soup plates, garnish with chopped parsley, and serve with lots of bread, and a bold red wine like Nautique from Peconic Bay Winery

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