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Squid Stew

Squid Stew
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Yield: Serves 4-6

Serve with hot pickles and steamed rice.


  • 3 tablespoons butter
  • 3 tablespoons oil
  • 2 to 3 onions, peeled and chopped
  • 3 pounds cleaned squid, fresh or frozen, sliced
  • 1-1/2 quarts cold water
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chopped parsley
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 potatoes, peeled and cubed


Melt butter in Dutch oven and add oil. Sauté onions until tender. Add squid and sauté 5 minutes. Add water, tomato paste, parsley, vinegar, salt and pepper. Simmer, uncovered, 10 minutes. Add potatoes, cover, and simmer 20 minutes or until tender. Stir occasionally to prevent sticking.
Updated Tuesday, September 18th, 2007

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