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    • Squid and Bean Stew

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Squid and Bean Stew is a delicious and hearty dish for a chilly night. Its combination of squid, white beans, and vegetables is flavoured and nutritious. This dish is easy to prepare and can be made with ingredients you likely already have in your pantry. Serve it with a side of crusty bread or a salad for a complete meal.
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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 2 cups cooked white beans (cannellini, navy, etc.)
    • 1 (14.5 ounce) can diced tomatoes
    • 1/2 cup white wine
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 pound squid, cleaned and cut into 1/2-inch rings
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons freshly squeezed lemon juice

    Method

    • Step-by-Step Method for Squid and Bean Stew
    • Prep onion by dicing it and set aside
    • Mince garlic cloves and set aside
    • Dice red bell pepper and set aside
    • Clean squid if necessary and cut into 1/2-inch rings
    • Chop fresh parsley and set aside for garnish
    • Open can of diced tomatoes and drain slightly if desired
    • Rinse and drain cooked white beans if using canned
    • Juice lemon and reserve 2 tablespoons for serving
    • Heat olive oil in a large pot over medium heat
    • Add onion to pot and sauté until softened (3-4 minutes)
    • Add minced garlic and sauté until fragrant (1 minute)
    • Add diced red pepper; cook until slightly softened (2-3 minutes)
    • Stir in dried oregano, thyme, and red pepper flakes; cook for 30 seconds
    • Pour in white wine, scraping any bits from the pot, and simmer for 2 minutes
    • Add drained diced tomatoes and salt; bring to a gentle simmer
    • Add cooked white beans and black pepper; stir to combine
    • Once mixture is simmering, gently fold in squid rings
    • Cook uncovered at a gentle simmer for 20-25 minutes, stirring occasionally
    • Test squid for tenderness; avoid overcooking to prevent toughness
    • Adjust salt and pepper to taste
    • Remove from heat and stir in half the chopped fresh parsley and all the lemon juice
    • Ladle stew into bowls and garnish with remaining parsley
    • Serve immediately with crusty bread or a green salad for balance
    • For plating, use shallow bowls and drizzle with a few drops of olive oil and extra lemon if desired