Squid And Pinto Bean Stew Garlic Toasts Recipe

The recipe is surely time consuming but makes an excellent choice for your little weekend party. The main ingredient of the whole recipe is squid that with paprika, tomato puree and pinto beans acquires a flavor capable of taking everyone’s senses. The stew formed out of all these ingredients is served with garlic bread.

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Preparation Time: 15 Minutes
Cooking Time: 1 Hour And 40 Minutes
Total Time Taken In The Recipe: 1 Hour And 55 Minutes
Servings: 4
Level – Difficult


Dried pinto bean, soaked overnight – 175 grams
Carrots – 4 (1 whole and 3 cut into rounds)
Onion – 1 large (1 finely chopped and 1 halved)
Bay leaf – 1
Celery sticks – 4 (2 diced and 2 halved)
Olive oil – 2 teaspoon + 2 teaspoon
Garlic clove – 4 (1 whole and 3 finely chopped)
Tomato puree – 1 teaspoon
Prepared squid and tentacles – 800 gram (clean, body cut into thick round pieces, tentacles, left whole and the wings halved)
Thyme sprigs – 1
Fresh chicken stock – 500 gram pot
Passata – 680 gram jar
Smoked sweet paprika – ¼ teaspoon
Wilted greens – for serving
Brown bread, cut quarters diagonally – 2 thick slices

Direction On How To Prepare The Recipe:

Step 1

You have to start the recipe with draining the pinto beans, rinse the beans in water and transfer directly into a large saucepan. In the saucepan, also add whole carrots, halved onions and the halved celery sticks. Cover the dish with bay leaf and water next.

Step 2

Place the saucepan containing all the above mentioned ingredients on high setting and allow to boil for some time. Skim off if there is formed any scum. Reduce the setting and allow to simmer afterwards. This might take 1 hour to become tender. When it does, drain and remove the bay leaf and the cooked vegetables. Put the beans on another dish until they are required.

Step 3

In the meantime, you may place a casserole dish on medium setting and add 2 teaspoon of oil into it. Make sure that the dish is flameproof. Add the remaining carrot, celery, onion and the chopped garlic into the dish. Fry these ingredients for 15 minutes or until you find the vegetables have become soft and tender. Next, add thyme sprig, tomato puree and squid. Stir to mix and then cook all these for a minute or two. When done, pour the mixture over chicken stock and Passata.

Step 4

Allow these to boil and then reduce the setting. Cover with a lid and allow to simmer for some 45 minutes or more. Don’t forget to stir occasionally so as to prevent from sticking at the base. Finally remove the lid and cook like this for 30 minutes more.

Step 5

Set the oven at 220 degree Celsius. Add beans to the above mixture and cook more until the squid turn tender completely and the sauce has also thickened. Take a baking sheet and put the bread on it. Take the leftover oil and add to paprika and then season it. Drizzle this mixture over bread and then shift into the oven. Bake both the sides of the bread for a few minutes only or until you find the bread turned golden and crisp. Place the whole garlic clove on the paprika mixtured side of the bread. Add some parsley over the stew that you prepared in the above step and serve with the garlic toasts and if you like, with some wilted greens.

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