Instant Pot Squid Stew
Delicious squid in a tomato sauce
Equipment
- Instant Pot
Ingredients
Note for Thermomix users: make your life easier by chopping the onion, garlic cloves and carrot for 5 seconds on speed 5 then decant everything into the Instant Pot’s inner pot to Sauté.
- 500 g squid sliced into rings or left whole, works well either way
- 1 onion peeled and chopped
- 1 small carrot finely chopped
- ¼ of a red pepper chopped (mainly because I need to use it up)
- 3 garlic cloves left whole and unpeeled
- 250 ml white wine
- 1 tablespoon of paprika heaped
- 1 teaspoon parsley dried (ideally I would have added chopped fresh parsley at the end)
- 1 x 400 g tin of chopped tomatoes
- 1 heaped teaspoon of my vegetable stock paste super easy to make and you can use it for all these dishes
- 1 teaspoon salt
- Black pepper freshly ground
To serve (both optional but both nice)
- Fresh parsley chopped
- Lemon wedges
Instructions
- Press Sauté and fry the onion, carrot, pepper and garlic in extra virgin olive oil for about 5 minutes. Stirring regularly.
- Add the squid, stirring, and sauté for a further 5 minutes or so. Add the white wine and once it starts boiling, let it bubble for about 5 minutes to evaporate.
- Stir in the paprika and the parsley.
- Stir in the chopped tomatoes, veg stock paste, salt and a few twists of the black pepper mill.
- Lock the lid in. Steam release handle pointing to Sealing. Press “Manual” or “Pressure Cook”, high pressure, and use the – and + buttons to programme 20 minutes. Natural release at the end.
- At the end Sauté with the lid off to reduce. Have a taste to make sure all the alcohol has evaporated and not left a strong taste behind. Season further with salt and pepper to taste.
- Serve with the chopped fresh parsley and lemon wedges if you fancy! It’s lovely without too.
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