Portuguese Braised Squid Stew
Allula Guisado
680g (1˝lb) Squid
4 Tomatoes
2 Large Potatoes
1 Large Onion
1-2 Garlic Cloves
Stock (Fish or Vegetable) or Water
2 tbsp Olive Oil
1 tbsp Wine Vinegar
1 tsp Paprika
Salt
Clean the squid and cut into bite sized pieces.
Chop the tomatoes, peel and dice the potatoes, peel and finely chop the onion, crush the garlic.
Heat the oil in a saucepan, add the onion and sauté for about 5 minutes until softened and transparent.
Add the garlic and cook gently for 2-3 minutes, ensuring it does not burn.
Add the squid, tomatoes, paprika, salt and enough stock (or water) to just cover
Bring to the boil, reduce the heat to a low simmer.
Cover and simmer for at least 90 minutes, stirring from occasionally and adding more liquid ensuring the mixture is always just covered.
Add the potatoes, mixing well cover and continue to cook for a further 30 minutes, or until the potatoes are tender.
Stir in the vinegar before serving.
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