The prescription stew of choupa that today we add to our Web is very well-known in the Galician coast, where it has followed during years participating in the local gastronomy.
Choupa or squid, as it is known in other zones, is a well-known and economic ingredient that can be bought in almost all the fish markets and supermarkets. Its flavor is very nice and perfectly fits with reduced vegetables and creams.
It is a source of nutrients between which they emphasize proteins and minerals as potassium, magnesium and phosphorus. Low in fats and with low caloric contribution.
You want to know how prepares this stew of choupa or squid? Ahead!
ð used Ingredients
Prescription for 4 people
- 1 kg of choupa fresh
- 1 onion
- 2 tomatos
- 2 teeth of garlic
- 1 red pepper
- 200 g of peas
- 400 potato g
- 1 white glass of wine
- 4 spoonfuls of extra virgin olive oil
- 1 leaf of laurel
- Salt and pepper to the pleasure
Preparation of the stew of choupa
With foods for our stew of choupa already arranged in the kitchen, firstly we minced the fine onion and good garlic, along with the peppers and the tomatos. These last ones we shred them.
We look for a wide casserole, we add the oil and we ignite the fire or the vitrocer¡mica to average power. We add to the onion and garlic for pocharlo.
When the onion acquires a transparent aspect, signal that well it is pochada, we add the pepper that previously we have divided and we cooked it during several minutes along with the tomato, which also we will add to the mixture.
While the vegetables are cooked, we prepared squid, cutting it in slices not very small, since when they cook they lose water enough and they reduce his size.
When the water of the tomato has evaporated, it is the moment for adding squid to the pot, frying lightly it during some minutes. Here we add to salt and pepper to the taste, considering that the tomato sweetens enough.
We add a laurel small leaf to the mixture, along with the white wine, that we will reduce with the fire. Just later. we add the water until covering all the ingredients.
We let cook during 50 minutes, until verifying that the liquid has been reduced and is a more or less thick sauce enough.
When the water has been reduced, we verified if choupa is tender. We add to the sliced potatoes and the peas and let cook 15 or 20 minutes more. We verify if well it is ripened and we corrected in necessary case.
When they are tender, we separated the pot from the heat, let cool during some minutes and the stew of choupa will be ready to serve.