Dune Brothers Squid Stew

INGREDIENTS:

1 lb. squid

3 oz. linguiça, sliced

2.5 oz. chouriço, ground

1/4 cup olive oil

2 medium onions, diced small

3 Yukon Gold potatoes, diced medium

1 quart fish stock

28 oz. can crushed tomatoes

2 Tbsp. tomato paste

5 cloves garlic, minced

3 Tbsp. ketchup

1 Tbsp. allspice

1/2 Tbsp. oregano

3 Tbsp. cumin

1 fresh bay leaf

1 tsp. cayenne pepper

1 tsp. Tabasco

2 oz. red wine

1/2 tsp. Worcestershire

1 lb curly kale

12 oz. chickpeas

Garnish with parsley and olive oil

DIRECTIONS:

1.     Brown linguica and ground chourico with olive oil.  Once complete, remove sausage from pot, strain any liquid and reserve it.

2.     Sweat the bay leaf, onions and garlic with the oil left in the pot and the reserved liquid. Add tomato paste and sautee for a few min, then deglaze pot with red wine. Cook until the liquid is reduced by half.

3.     Add crushed tomatoes, ketchup, Worcestershire, Tabasco and fish stock.  Stir until blended and bring to a boil.

4.     Reduce to low simmer and add squid and dry spices. Simmer for approximately 1.5 hours, until the squid is tender.

5.     Add linguica, chourico, and potatoes into the pot.  Continue to simmer until potatoes are almost fork tender.

6.     Once fork tender, add kale and chickpeas.  Season to your liking and enjoy!

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