Latin Americangluten-freeseafoodvia groq
Smoky Stew with Baby Squid and Venezuelan Flair
A hearty stew infused with smoky flavors and a hint of Venezuelan spices, featuring tender baby squid.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 pound Baby squidcleaned and cut into bite-sized pieces
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 teaspoons Smoked paprikasmoked for added depth
- ●1 teaspoon Venezuelan cuminadds a unique earthy flavor
- ●2 tablespoons Tomato pasteconcentrated for intense flavor
- ●1 can (14.5 oz) Stew tomatoesdiced
- ●1 cup Red wineoptional, adds depth to the stew
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until browned, about 5 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the smoked paprika, Venezuelan cumin, and cook for 1 minute, until fragrant.
- 5
Add the baby squid and cook until browned, about 3-4 minutes.
- 6
Add the tomato paste and cook for 1 minute, until fragrant.
- 7
Add the stew tomatoes, red wine (if using), and bring to a boil.
- 8
Reduce heat to low and simmer, covered, for 10-12 minutes, until the squid is tender.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh cilantro (optional)