Stewed squid – from the vulcanic islands of Cape Verde

Squid is a delicacy many places around the world. I have enjoyed squid in several countries like Greece, Spain and Italy. This particular dish is special for Cape Verde and offered by Chef Nikolaj Kirk as a part of the Cape Verde theme. In many ways carries resemblance to the Portuguese colonial cuisine.

Ingredients:

approx. 2 lbs (800 g) squids

2 bay leaves

2 tbsp olive oil

4 tomatoes

2 cloves of garlic

1 onion

2 hot peppers

2-3 twigs of coriander

This is how you go about it:

Wash and rinse the squid. Cut in small bites sizes. Put the squid and bay leaves in a pot with the olive oil and let it simmer for 20-25 minutes. Dice tomatoes, onion and peppers. Chop up the garlic cloves and everything in the pot. Let it simmer until the squid is tender. Chop up the coriander and put it in. Adjust flavor with salt and pepper.

Serve with steamed rice, beans and fresh slices of cucumber.

DINNER – by Chef Kirk is ready!