Spicy Squid Lentil Stew
I have been off the blogging grid for the past few days as I managed to drop my camera with all my Thanksgiving pictures on it. Good news, new camera comes tomorrow so I will be back on the grid. This particular picture here comes from my blackberry.
Jessica is still home, until tomorrow, and seafood had to be part of dinner and I felt like we needed something hearty. God knows why, we have eaten more food than necessary over the past few days. I made this up and I got the nod from everyone, even Josh.
2 1/2 lbs. squid, cut in 1/2" pieces plus tentacles
2 cans (12 oz) crushed tomatoes
2 large carrots chopped into small pieces
1 vidallia onion chopped
3 stalks of celery chopped
8 ounces (roughly) of chorizo cut into small pieces
1 cup red wine
2 cups french lentils (or other lentils)
4 cups chicken broth
1 bay leaf, 1 tbsp. dried thyme, 1 few peppercorns (all this should be in a cheesecloth or a spice bag)
In a large stock pot, cover the bottom with olive oil. Once it get hot, put in the carrots, onions and celery. Turn the heat down to medium and saute until soft (about 5 or so minutes). Add the chopped chorizo and continue to saute until the chorizo gets crispy. Add the red wine and crank up the heat to high and boil this down until there is very little wine left. Add the lentils and mix until completely combined with everything else. Pour in the 2 cans of crushed tomatoes, spice bag and chicken broth. Bring to boil and then down to simmer.
I put a folded piece of parchment paper on the top with a tiny hole in the middle. I let the stew hang out for about 30 minutes or so. The lentils should still be a tad crunchy. At this point, I added a few pinches of kosher salt.
In a separate frying pan, cover the bottom with olive oil. Once it gets really hot, add the pieces of squid in separate bunches. You don't want to crowd the pan. Stir and after about 1-2 minutes, take out and put in a separate bowl. Continue to fill the boil until all the squid has all been flash fried. I seasoned it with a little salt before frying the squid.
Once the 30 minutes is over with the first round of the stew, pour in the flash fried squid and continue to let the stew cook, with the parchment paper back on top, for about 30 more minutes.
The lentils should be done, the squid should be soft before serving. If it takes another 15 minutes, then let it be. I served this with a baguette and oozing burrata. A nice Sunday dinner.