Appareils et accessoires
Black-eyed bean stew with whole squid
Prép. 30min
Total 5h 15min
8 portions
Ingrédients
-
onions cut in halves120 g
-
garlic clove1
-
extra virgin olive oil plus extra to drizzle40 g
-
500 g canned tomatoesripe tomatoes cut in pieces,500 g
-
tomato purée (concentrated)15 g
-
mixed vegetables (e.g. carrots, leek, celery stalks), cut in slices (1 cm)370 g
-
ground sweet paprika1 tbsp
-
salt plus extra for the squid1 tsp
-
freshly ground pepper plus extra for the squid1 pinch
-
350 g dried green lentils, rinsed and drainedblack-eyed beans, dried soaked for at least 4 hours (see tip),350 g
-
water350 g
-
1 vegetable stock cube (for 0.5 l)vegetable stock paste, homemade1 heaped tsp
-
1000 g raw squid rings, fresh or defrostedwhole baby squid cleaned, fresh or defrosted1000 g
-
freshly squeezed lemon juice (optionnel)20 g
-
fresh coriander (optionnel) chopped
Niveau
moyen
Infos nut. par 1 portion
Protides
32 g
Calories
1339 kJ /
320 kcal
Lipides
9 g
Fibre
11.5 g
Glucides
22 g
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