Ingredients
- 500g squid, cleaned and cut into rings (or whole, if preferred)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- Salt & pepper, to taste
- 1 teaspoon chili flakes (optional, for heat)
- ½ cup water or fish stock
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh coriander, chopped (for garnish)
Directions
Step 1
Clean and cut the squid into rings or bite-sized pieces, or leave it whole if preferred.
Step 2
In a large pan or skillet, heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes, until softened and golden. Add minced garlic and chopped red bell pepper, sauté for 2-3 more minutes.
Step 3
Stir in the canned chopped tomatoes and tomato paste. Add cumin, coriander, paprika, salt, pepper, and chili flakes (if using). Let the sauce simmer for 10–15 minutes, until the tomatoes soften and the sauce thickens.
Step 4
Add the squid to the tomato sauce and stir to combine. Pour in water or fish stock and bring to a simmer. Let the stew cook for 10–15 minutes, until the squid is tender but not overcooked (overcooked squid can become rubbery).
Step 5
Stir in the lemon juice to brighten the flavors. Taste and adjust the seasoning with salt and pepper.
Step 6
Garnish with fresh parsley and coriander. Serve as a standalone dish, or with warm crusty bread for dipping into the flavorful sauce.
