Soups & Creams
Squid and bean stew
Legume stews are quite flavourful and especially ideal for the coldest days of the year— when you feel like having something hearty that helps you stay warm. There are numerous dishes in the recipe books for legumes. On this occasion, we present a filling squid and bean stew with a taste of the sea.
Ingredients
FOR 4 PEOPLE
- 2 packs of squid with grill sauce 220g Seafood Combo by Grand Krust
- 800 g of cooked beans
- 1 l fish stock
- 1 onion
- 50 g of tomato sauce
- 1 slice of bread
- salt
- saffron threads
- parsley
- 2 boiled eggs
Nutritional information
PER 100 GRAMS
- Energy 345
- Proteins16
- Carbohydrates 17.3
- Fats9.3
Pairing
Tempranillo - Young red wine
Step by Step
1 
Heat the grill sauce in a clay cooking pot. Season the squid, sear them in the pot and set them aside.
2 
Fry the bread slices in the same pot and save.
3 
Using the same pot, lightly fry the finely chopped onion. When the onion begins to turn colour, add the tomato sauce and cook for 10 minutes over medium heat. Stir now and then.
4 
Put the bread in a food processor with a couple of tablespoons of cooked beans, saffron and fish stock. The legumes will thicken the fish stock and make it more pleasing to the taste. Mix everything and add to the sauce.
5 
When the sauce begins to boil, add the beans, squid, the chopped boiled eggs and chopped parsley. Let the stew simmer for 10 minutes and it’s ready to serve.
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