Cooking time:

3,5 hours

Very finely dice the carrots, leeks and onions. Cut the turnip into small dice. Heat a few tablespoons of olive oil in a saucepan, add the vegetables, and sauté over a low heat. Then add, in this order, the pepper, diced tomatoes and diced potatoes.

While the sofrito is cooking, clean the squid and slice into large pieces. Heat a little oil in a frying plan. Fry the squid, removing any water it gives off with a spoon. Add extra oil if necessary. Add the vermouth. Bubble over the heat for a couple of minutes then tip the whole mixture into the saucepan. Cover with a lid and simmer gently for 2.5 – 3 hours.

1 kg squid
2 leeks
Half a turnip
6 carrots
7 onions
10 potatoes
7 ripe tomatoes
100 ml Yzaguirre Reserva red vermouth

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