Spicy saffron squid stew

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Prep time:

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Serves: 4

By nowanearlyNicemum



  • 1 tbsp tomato puree

  • 1 tsp olive oil

  • 1 pinch cayenne pepper

  • 300ml dry white wine

  • 300ml fish stock

  • 1 bay leaves

  • 3 cloves garlic

  • 1 pinch thyme

  • 3 shallots

  • 400g tin chopped tomatoes

  • 1 tbsp saffron

  • 600g squid cleaned, dried and sliced into rings

  • 1 tbsp cognac


  1. Soak the saffron in some of the fish stock.
  2. Soften the shallots and garlic in the olive oil for 5 mins, add the squid and cook for another 5 mins.
  3. Add a little cognac (pre-heated) and flambé.
  4. Add tomatoes, wine, fish stock, tomato purée, thyme, salt and bay leaf. Leave it to simmer very, very gently for 45 mins, almost covered.
  5. Take out the squid with a slotted spoon and reduce the soup by a third.
  6. Add the cayenne pepper and the saffron in the fish stock, mix together and serve with some basmati rice.

Additional Information

  • Fish

  • stew

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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