Croatian Squid & Vegetable One-Pot
Method
Heat the olive oil in a medium saucepan or deep skillet over medium heat.
Add the onion and red bell pepper and cook for 4–5 minutes until softened.
Add the garlic, sweet paprika and oregano, then stir for 30 seconds until fragrant.
Add the baby potatoes, chopped tomatoes and stock. Bring to a gentle simmer.
Cover partially and cook for 15–18 minutes until the potatoes are almost tender.
Add the courgette and cook for another 5 minutes.
Cut the squid tubes into rings, add them to the pan and cook for 2–3 minutes until just tender.
Stir in the lemon juice, season with salt and black pepper, sprinkle with fresh parsley and serve warm.
Squid becomes tough if cooked for too long. For this recipe, add it at the very end and cook it quickly over gentle heat. The vegetables and potatoes should already be fully tender before the squid goes into the pan.
Nutrition Facts
Per serving
