Stew with moscardini

Inspired again by Ottolenghi’s cookbook Simple, I decide to prepare a stew with squid. Instead of calamari I buy moscardini, super fresh and only 10 euro per kilo. 500 grams of moscardini is, after cleaning a nice portion for 2p.

Prepare this recipe for the same day, or the following day (even better). Chop and fry 1 onion, 1 large bell pepper of +/- 400 grams, 2 garlic cloves in a drizzle of olive oil. Add 3 bay leaves, 2 teaspoons of dried thyme, 2 teaspoons of cumin seeds and a pinch of super hot chili powder. Add the chopped moscardini and 1 large table spoon of concentrated tomato puree. Bake and add 100 ml of red wine. Allow to simmer for approx 30 mins. Cool down and store in the fridge.

Reheat. Add the zeste of 1 orange. Taste, add pepper and salt. Serve with couscous, and some green salad, of course!


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