Squid & pinto bean stew with garlic toasts

Squid & pinto bean stew with garlic toasts

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Cooking time

Prep: 15 mins Cook: 1 hr, 40 mins plus soaking overnight

Skill level

Moderately easy

Servings

Serves 4

Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
525
protein
49g
carbs
54g
fat
12g
saturates
2g
fibre
7g
sugar
20g
salt
1.2g

Ingredients

  • 175g dried pinto beans, soaked overnight
  • 2 large onions, 1 halved, 1 finely chopped
  • 4 carrots, peeled, 1 left whole, 3 cut into rounds
  • 4 sticks of celery, 2 halved, 2 diced
  • 1 bay leaf
  • 2 tbsp olive oil, plus 2 tsp
  • 4 garlic cloves, 3 finely chopped, 1 left whole
  • 800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole
  • 1 tbsp tomato purée
  • 1 thyme sprig
  • 680g jar passata
  • 500g pot fresh chicken stock
  • 2 thick slices of brown bread, cut into quarters diagonally
  • ¼ tsp smoked sweet paprika
  • wilted greens, to serve (optional)

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Method

  1. Drain the pinto beans, rinse in water and put in a large saucepan. Add the halved onion, whole carrot and halved celery sticks, then cover with water and add the bay leaf. Bring to the boil, skim off any scum, turn down the heat and simmer until totally tender, for around 1 hr. When done, drain, discarding the bay leaf and cooked veg. Put the beans to one side until ready to use.
  2. Meanwhile, heat a flameproof casserole dish with 2 tbsp oil. Toss in the remaining onion, carrot, celery and the chopped garlic. Fry gently for 15 mins until the vegetables are tender. Stir through the squid, tomato purée and thyme sprig. Cook for a min or two, then pour over the passata and chicken stock. Bring to the boil, turn down the heat, pop on the lid and simmer for 45 mins, stirring occasionally. Take off the lid and cook down for 30 mins.
  3. Heat oven to 220C/200C fan/gas 7. Stir in the beans. Cook until the squid is totally tender and the sauce has thickened. Put the bread on a baking sheet. Mix the remaining oil with paprika and seasoning, then drizzle over the bread and put it in the oven, cooking for a few mins each side until golden and crisp. Rub the oil side with the whole garlic clove. Scatter parsley over the stew and serve with the garlic toasts and some wilted greens, if you like.

Recipe from Good Food magazine, March 2014

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Comments

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reevey's picture
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Good flavoured squid stew. Nothing exciting but it won't disappoint.

silnarnin's picture

This reminds me of Portuguese 'feijoada de chocos'. I usually do it like this for 4 people: sautee 1 chopped onion with garlic, a can of chopped tomatoes and some chilli (can add a chopped carrot too). Then add bay leaf, 1 can of pinto beans already cooked and 1kg packet of frozen squid or cuttle fish defrosted. Mix on the hob and add some water if required. Let it simmer for 30min or so until squid is tender. Add salt and pepper as required. Sprinkle with fresh coriander and served with white rice.

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