Course Type
Dinner
Dietary Restrictions
Gluten-Free, Dairy-Free, Nut-Free
6-8 Servings
Ingredients
1 kg fresh squid, cleaned and cut into rings
1 medium onion, chopped finely
3 cloves of garlic, minced
2 medium carrots, chopped
2 medium potatoes, diced
1 leek, chopped
100g sweetcorn kernels
100g peas
2 liters vegetable broth
2 tablespoons olive oil
Salt to taste
Ground black pepper to taste
A handful of fresh parsley, chopped
Cooking Utensils
Large saucepan
Cutting board
Knife
Ladle
Instructions
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sauté until they become translucent.
3. Add the rings of squid and sauté for another 10 minutes. Season with salt and ground black pepper.
4. Add the chopped carrots, potatoes, leek, sweetcorn and peas into the saucepan, stir to combine with the squid, onion, and garlic.
5. Pour in the vegetable broth and bring the stew to a simmer, allowing it to cook for about 20-30 minutes, or until the vegetables are soft.
6. Add in the chopped fresh parsley and stir to combine.
7. Ladle the stew into bowls and serve hot.
