Cazuela de Calmar y Frijoles

Which, freely translated, is Spanish for ‘squid and bean stew’. It is tasty and quick to produce and has all those delicious things that the Spanish put together so well; tomatoes, garbanzo beans, garlic, onions, sausages and seafood. The Cazuela, traditionally made of earthen ware, is what we would call a casserole or stew pot and is ubiquitous throughout the Spanish-speaking world. The term applies to both the meal and the vessel in which it is cooked.

 

Ingredients.

¼ cup olive oil.

1 brown onion, peeled and chopped.

4 cloves garlic, peeled and chopped.

2 tsp paprika.

Salt to taste.

2 cooked chorizo, sliced into medallions.

1 400g can garbanzo beans, drained.

1 400g can crushed tomatoes.

2 tblsp tomato paste.

12 black olives, pitted and chopped.

1/3 cup sultanas.

250g squid rings.

½ cup shrimps.

Chopped parsley to garnish.

 

Method.

Heat the oil in you pot on the stove and fry the onion until soft, then add the garlic and continue to fry until starting to turn golden. Add the paprika and salt and stir fry for another minute or so, then add the chorizo, beans, tomato, tomato paste, olives and the sultanas. Bring to the boil, cover and reduce the heat to a simmer and cook gently for about 20 minutes.

If you wish to hold off serving, you can stop here for a while and take the pot off the stove. You can leave it to sit thus for several hours if need be, then, when you are ready, stir in the squid and the shrimps, bring to the boil and simmer for 3-4 minutes until cooked through, garnish with the parsley and serve immediately.

 

Serve with: Chunks of fresh bread and a crisp green salad.

 

Serves: 2.

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