Spanish · intermediate
Spanish Squid And White Bean Stew With Saffron Tomato Broth
Tender squid rings and creamy white beans slow-simmered in an aromatic saffron and smoked pimentón tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium heat, then add the diced onion and minced garlic, sautéing for 4 minutes until translucent.
- 02
Stir in the smoked paprika and crushed saffron threads, cooking for 30 seconds until intensely aromatic.
- 03
Add crushed tomatoes and vegetable stock, bringing the broth to a gentle simmer for 5 minutes to meld flavours. atmospheric
- 04
Fold in the drained navy beans, reduce heat to medium-low, and simmer uncovered for 10 minutes until the stew thickens slightly.
- 05
Add the prepared squid rings and tentacles directly into the simmering bean broth, gently folding to coat.
- 06
Cook over medium heat for exactly 3 to 4 minutes until the squid turns opaque and tender, then immediately remove from heat and serve warm.
A LITTLE KITCHEN KNOW-HOW
Flash Seafood Braising
Simmering delicate seafood in a pre-developed aromatic base for a brief window to retain tenderness while absorbing deep broth flavors.
Notes from the kitchen
- Squid cooks extremely fast; cook for no longer than 4 minutes in hot liquid to avoid a tough texture.
- Steep crushed saffron in two tablespoons of warm stock before adding to release its full color and floral aroma.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.