Quick Squid Stew



  • 24 squid rings
  • 1 tin baby potatoes
  • 1 small tin peas
  • 2 sliced carrots
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 bay leaf
  • 2 teaspoonful tomato puree
  • 1 small pkt tomato sauce (tomate frito)
  • 1 sliced bread
  • 1 chopped green pepper
  • salt and pepper
  • 1 fish cube


1. Boil the squid rings and carrots. Keep the liquid

2. Fry your onions, garlic, pepper, bay leaf and slice of bread. When the bread is nice and brown add the tomato puree and tomato sauce stir and cook on low for a couple of mins. Transfer to liquidizer and add the liquid from the pressure cooker. Liquidize into a thickish sauce.

3. Place the boiled squid, carrots, fish cube, peas, potatoes and the sauce and cook on a low heat for a couple of more minutes. Salt and pepper to taste.

Recipe by Rosemarie Mañasco


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