We clean the baby squid and set them aside. In a pot, we prepare the beans, baby squid, chopped onion, peeled tomato cut into small pieces, bay leaf, garlic, parsley, paprika, and raw oil, covering it with cold water. When it starts to boil, we lower the heat and let it simmer slowly, ensuring that the beans are always covered with water so they don’t lose their skin.
Once tender, in about 45 minutes, we season with salt, add the shrimp and mussel meat, cooking very slowly for 2 minutes.
Remove the bean stew from the heat and let it rest, covered for about 5 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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