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Warm olive oil over medium heat in a large, heavy bottomed stock pot. Add onion and pepper and saute for about five minutes or until softened and fragrant. Add garlic in the last minute, stirring often to prevent burning.
Add squid and saute a few more minutes until lightly browned.
Add spices and saute until fragrant, stirring often, about 1-2 minutes.
Add tomato paste, tomatoes, wine, stock, bay leaves, worcestershire sauce and apple cider vinegar. Bring to a boil, reduce heat and simmer with the cover off for a minimum of two hours. Four hours may be necessary. Continue simmering until the desired consistency and taste is achieved. The flavors will condense as the liquid condenses. Taste as you go and adjust the flavors, adding more of anything you want. Add more clam broth or stock, if necessary.
Prepare rice about a half hour before you’re ready to serve the stew.
Add a scoop of steamed rice to individual widemouth bowls and ladle the stew over the rice. Add optional seasonings, to taste.
Serve with bread of your choice, optional.