Spanish Salmon and Squid Stew
This Spanish Salmon and Squid Stew is packed with great flavours including garlic, roasted red peppers and smoked paprika. It's a dish all the family will love!
Ingredients
- 25ml olive oil
- 4 cloves garlic, peeled and chopped
- 100ml white wine
- 1 litre passata
- 1 jar roasted red peppers, drained and chopped
- 1 kilo salmon cut into strips
- 500g squid rings
- 1 pinch saffron
- 1 tablespoon smoked paprika
- 1 tin haricot beans, drained
- 1 tablespoon sherry vinegar
For the topping:
- 1 small bunch parsley, chopped
- 2 slices sour dough
- 50 ml olive oil
To serve:
- 25ml olive oil
Method
Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic.
After a minute or so add the squid and the salmon. Cook for another minute then add the smoked paprika, saffron, passata and white wine.
Bring to the boil, simmer and allow to bubble for five minutes before adding the peppers. Add beans and season and cook for a further 3 – 5 minutes.
Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.
Finish the stew by adding the vinegar and continue cooking for a little longer until the salmon and squid are cooked to your liking.
Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve your Spanish Salmon and Squid Stew.
Ingredients
- 25ml olive oil
- 4 cloves garlic, peeled and chopped
- 100ml white wine
- 1 litre passata
- 1 jar roasted red peppers, drained and chopped
- 1 kilo salmon cut into strips
- 500g squid rings
- 1 pinch saffron
- 1 tablespoon smoked paprika
- 1 tin haricot beans, drained
- 1 tablespoon sherry vinegar
For the topping:
- 1 small bunch parsley, chopped
- 2 slices sour dough
- 50 ml olive oil
To serve:
- 25ml olive oil
Method
Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic.
After a minute or so add the squid and the salmon. Cook for another minute then add the smoked paprika, saffron, passata and white wine.
Bring to the boil, simmer and allow to bubble for five minutes before adding the peppers. Add beans and season and cook for a further 3 – 5 minutes.
Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.
Finish the stew by adding the vinegar and continue cooking for a little longer until the salmon and squid are cooked to your liking.
Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve your Spanish Salmon and Squid Stew.
