Chilean Squid Casserole "Caribbean cooking"

 

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

Serves 6

• 800 gr squid
• 45 ml olive oil
• 5 garlic cloves, crushed
• 4 fresh jalapeno chillies, seeded and finely chopped
• 2 celery sticks, diced
• 500 gr small new potatoes, peeled and quartered
• 400 ml dry white wine
• 400 ml fish stock
• 4 tomatoes, diced
• 30 ml chopped fresh flat leaf parsley
• Salt
• Corn bread, to serve "click here for a recipe"

1. Clean the squid under cold water.
2. Pull the tentacles away from the body, the squid's entrails will come out easily.
3. Remove the cartilage from inside the body cavity and discard it, wash the body thoroughly.
4. Pull away the membrane that covers the body.
5. Cut between the tentacles and head, discarding the head and entrails.
6. Leave the tentacles whole but discard the hard beak in the middle.
7. Cut the body into thin rounds.
8. Heat the oil, add the garlic, chillies and celery and cook for 5 minutes.
9. Stir in the potatoes, then add the wine and stock.
10. Bring to the boil, then simmer, covered, for 25 minutes.
11. Remove from the heat and stir in the squid, tomatoes and parsley.
12. Cover and leave to stand until the squid is cooked.
13. Serve immediately with the corn bread.

BON APPÉÉÉÉTIT