Winter is now here for real, with its short days and eternal nights... Here's an excellent dish for those wintery cold days wherein a nice smoldering bowl is what we crave for. This one is a wholesome, one-dish comforting meal, like a cozy hug to warm up ourselves and enjoy spoon after spoon.
I usually use a white spanish bean called "judiones" which means something like big beans, they are actually quite huge and flat, really tasty, however you can use any other type of white or other bean. I love adding a green touch using kale, and I find the whole combination with the squids quite awesome and yummy. I also like adding some seaweeds to the stew so it gives a sort of sea-like flavour plus all the amazing properties they have. Here I've used a mix of 3 dry seaweeds: nori, dulse and sea lettuce but you can surely use any other type you like.
I enjoy cooking this type of soups and stews with my cocotte. Same as any other slow food it is made at medium heat and that's what gives it an unbeatable flavour. This pot keeps the temperature for a very long time when you keep the lid on, which is very convenient if you want to prepare it in advance.
So here's the recipe!
WHITE BEAN, KALE AND SQUID STEW IN COCOTTE RECIPE
INGREDIENTS
- 1 jar of cooked organic white beans, drained
- 10 small squids cut into slices
- 1 buch of kale leaves, chopped
- 1 handful of dry seaweeds
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 tomato
- 1 TBSP. tomato paste
- 1/2 TBSP. sweet paprika
- Extra virgin olive oil
- Pink Himalayan salt
- Ground white pepper
- 2 bay leaves
- 1 splash of white wine
- Fresh parsley, chopped
- 1L vegetable or fish stock
METHOD
- Drizzle some olive oil over the pot and sauté the onion, tomato, garlic and paprika until golden.
- Add the squids, a splash of white wine and cook a few more minutes.
- Add the kale leaves, seaweeds and the stock, bring to a boil and after a couple of minutes reduce to medium heat.
- Cook for 30 to 45 minutes and then add the beans. Leave for another 15 minutes.
- Serve with some chopped fresh parsley and drizzle some extra virgin olive oil.
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