Chilean Squid CasseroleMary Anne Nelson - Travel Consultant
Our Real Latin America Expert
Mary Anne Nelson - Travel Consultant
Born in the Atacama Desert in northern Chile, Mary’s insider knowledge and dry sense of humour make her a highly valued member of the Tailor-made team.
With a coastline stretching half the length of South America, it should come as no surprise that Chile's seafood is one of its culinary national treasures. One of our favourite ways to enjoy it comes in the form of this traditional casserole, sure to ward off the chill of a winter's day.
- Prep: 15 minutes
- Cook: 45 minutes
- Total time: 1 hour
- Recipe serves: 4
- 600g fresh squid
- 350g new potatoes, diced
- 1 stick of celery, diced
- 300ml dry white wine
- 300ml fish stock
- 3 tomatoes, diced
- 4 cloves garlic, crushed
- 2 hot chillies, seeded and finely chopped
- 2 tsbps flat leaf parsley, chopped
- Olive oil
- Salt and pepper to taste
- Prepare the squid by cleaning it thoroughly, removing the transparent cartilage and chopping (leave the tentacles whole and slice the body into even rounds).
- Heat some olive oil in a frying pan and add the garlic, chillies and celery, stirring gently until they begin to soften after around 5 minutes.
- Add the potatoes to the pan, then pour in the wine and stock. Bring to the boil then cover and allow to simmer for 20-25 minutes.
- Reduce the heat to the lowest setting, add the tomatoes and squid and cover again. Once the squid has cooked, add the parsley and mix well, then dish out into 4 bowls and serve with crusty bread.