Squid Stew

Serve with hot pickles and steamed rice.


3 tablespoons butter
3 tablespoons oil
2 to 3 onions, peeled and chopped
3 pounds cleaned squid, fresh or frozen, sliced
1-1/2 quarts cold water
1 can (6 ounces) tomato paste
1/4 cup chopped parsley
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 potatoes, peeled and cubed


Melt butter in Dutch oven and add oil. Saute onions until tender. Add squid and saute 5 minutes. Add water, tomato paste, parsley, vinegar, salt and pepper. Simmer, uncovered, 10 minutes. Add potatoes, cover, and simmer 20 minutes or until tender. Stir occasionally to prevent sticking.

Cooking & Recipes


Serves 4-6

Preparation Method

Add new comment