A bowl filled with a vibrant red squid, pepper, butter bean stew with torn bread on the side

Squid stew

  • serves 4-6
  • Easy

The co-owners of seafood restaurant Prawn on the Lawn share this easy fish stew recipe. Tender squid is paired with creamy butter beans – serve with crusty bread for a hearty one-pot dinner

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Try this recipe for squid stew, then check out our slow-cooked squidsalt and pepper squidcalamari and plenty more squid recipes.

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Ingredients

  • olive oil 4 tbsp
  • red, yellow or orange peppers 4 mixed, deseeded and sliced
  • red onion 1, finely sliced
  • soft cooking chorizo 100g, finely chopped
  • chilli flakes ½ tsp, (optional)
  • thyme 4 sprigs
  • garlic 4 cloves, sliced
  • bay leaf 1
  • red wine vinegar 50ml
  • caster sugar 25g
  • passata 500ml
  • squid 400g, cleaned and sliced
  • butter beans 400g tin, drained and rinsed
  • flat-leaf parsley ½ small bunch, chopped

Method

  • Step 1

    Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes, stirring occasionally, until very soft and tender – add a splash of water if they start to catch, as you don’t want them taking on too much colour. Add the chorizo and chilli flakes, if using, and fry for 5 minutes until the chorizo releases its oil. Add the thyme, garlic and bay, and simmer for 2 minutes. Add the vinegar and sugar, and stir until the sugar has dissolved. Tip in the passata, then swirl a splash of water through the jar and add this, too. Season and bring to a simmer.

  • Step 2

    Stir in the squid, then cover and cook over a low heat for 1 hour. Add a splash of water to cover the squid, if needed. Check it after 1 hour – the squid should be tender but not mushy.

  • Step 3

    Fold in the butter beans and check the sauce for seasoning – it should be sweet and sour. Simmer, uncovered if needed to thicken the sauce slightly. Cook for 10 minutes more, stir in the parsley and serve with crusty bread or an orzo salad.

Try more easy squid recipes

Calamari Recipe For Squid Rings

Nutritional Information

  • Kcals 301
  • Fat 14.4g
  • Saturates 3.4g
  • Carbs 20.6g
  • Sugars 12g
  • Fibre 6g
  • Protein 19.3g
  • Salt 0.8g
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