Spanish squid & potato stew

4 servings

Ingredients

Quantity Ingredient
1½ pounds Potatoes; peeled, cubed
1 medium Onion; chopped
2 Green bell peppers; chopped
2 cloves Garlic; minced
1 Bay leaf
2 tablespoons Olive oil
1 can Tomatoes; chopped (14 1/2oz)
. including liquid
1½ cup Bottled clam juice * OR *
. chicken broth
½ cup Dry white wine
¼ teaspoon Turmeric
1½ pounds Whole squid; cleaned (see
. note) * or *
12 ounces Squid tubes
Salt & pepper to taste

Directions

NOTE: If you can't buy squid already cleaned, here's how to handle these whole mollusks. If a recipe calls for tubes, buy twice as much whole squid. You'll lose half the weight during cleaning.

TO CLEAN SQUID: 1. Cut off the tentacles just in front of the eyes. 2.

Using your thumb and forefinger, squeeze the cut edge of the tentacles to coax the cartilage or "beak" out; discard the beak. Rinse the tentacles; if large, cut in half lengthwise, and set aside to cook. 3. Pull the head and viscera out of the body tube and discard.

4. Pull the long clear quill out of the body tube and discard. 5.

Rinse the tube under cold running water and pull the skin (the colored surface) off the tube; discard. Run water inside the tube and reach

inside to pull out any viscera that remains. The tube should be empty. Slice or stuff.

Directions:

Combine the potatoes, onion, bell peppers, garlic, bay leaf and oil in a 2-quart glass measure or casserole. Cover with vented plastic wrap or a lid and microwave on HIGH for 6 minutes.

Stir in the tomatoes, clam juice, wine and turmeric, re-cover and microwave on HIGH for 6 minutes longer, or until bubbles form around the edge. Cut the squid tubes crosswise into ¼-inch rings; leave the small tentacles whole and cut the large tentacles in half.

Stir the squid into the steaming mixture until the rings firm into "O" shapes, about 1 minute. Season to taste with salt and pepper.

Nutritional Information: per serving: 261 calories, 12g fat, 34g protein, 69g carbohydrates, 396mg cholesterol, 504mg sodium ** Simply Seafood -- Summer 1995 ** ** Posted by The WEE Scot -- Paul MacGregor **

Submitted By PAUL MACGREGOR On 10-04-95

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