Friday, December 17, 2010

Whats for Dinner Tonight?

                                                   Chilean Squid Casserole


This hearty stew is ideal on a cold evening. The potatoes disintegrate to thicken and enrich the sauce, making a warming, comfortable main course.

(Serves 6)
 1 3/4 pounds squid
3 tablespoons olive oil
5 garlic cloves, crushed
4 fresh jalapeno chilis, seeded and finely chopped
2 celery sticks, diced
1 1/4 pounds small new potatoes or baby salad potatoes, scrubbed, scraped, or peeled or quartered
1 2/3 cups dry white wine
1 2/3 cups fish stock
4 tomatoes, diced
2 tablespoons chopped fresh Italian parsley
salt
white rice or cornbread, to serve

1. Clean the squid, (this is a video I watched beforehand) http://www.youtube.com/watch?v=l2RLCl2_nE0
2. Heat the oil, add the garlic, chiles, and celery, and cook for 5 minutes. Stir in the potatoes, then add the wine and stock. Bring to a boil. then simmer, covered for 25 minutes.
3. Remove from the heat and stir in the squid, tomatoes, and parsley. Cover the pan and leave to stand until the squid is cooked. Serve immediately.

My notes:

Instead of just using fish stock, I also used chicken stock. And if you cant handle beheading a dead sea creature, then buy the pre-prepped squid from the store.

Milton, Jane, Jenni Fleetwood, and Marina Filippelli. The Complete Mexican, South American & Caribbean Cookbook. New York: Barnes & Noble, 2007. Print.

MY END RESULT: