Stewed Calamari with Potatoes
Recipe by Mary Moustaka
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INGREDIENTS
- 1 kg cleaned calamari, cut into rings
- 1 vegetable stock cube
- 1 large onion, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 5 tablespoons olive oil
- 1 cup (250ml) tomato juice
- 1 teaspoon salt
- 1/3 teaspoon black pepper
- 4 medium potatoes, cut into slices
- 1 liter hot water
- Fresh parsley, finely chopped
- Bread
METHOD
- In a pot, heat the olive oil over medium heat and sauté the onion and peppers. Season with salt and pepper, add the stock cube, and sauté until softened.
- Pour in the tomato juice and stir for 1 minute.
- Add the calamari and sauté for 3–4 minutes. Add the potatoes, pour in the water to cover the food, and bring to a boil.
- Cover the pot and reduce the heat to medium. Simmer for about 55 minutes, until the potatoes are tender and the sauce has thickened.
- Taste for salt and pepper, remove from the heat, and serve with bread and parsley.
