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Ingredients
- 20 g olive oil
- 200 g brown onions cut in wedges
- 650 g squid, whole, medium clean, cut in pieces (rings (2-3 cm) and tentacles)
- 60 - 80 g chorizo diced (1 cm), to taste
- 150 g carrots diced (1 cm)
- 400 g tinned chopped tomatoes
- 350 g water
-
½
fish stock cube (for 0.5 l) crumbled
or ½ tsp fish stock paste, homemade - ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ½ fresh red chilli deseeded, thinly sliced
- ½ - 1 tsp paprika to taste
- 1 dried bay leaf
- 400 g judion butter beans drained
- fresh coriander leaves for garnishing
- Nutrition
- per 1 portion
- Calories
- 475 kcal / 1990 kJ
- Protein
- 44 g
- Fat
- 21 g
- Carbohydrates
- 25 g
- Fiber
- 6.9 g
- Saturated fat
- 5 g
- Sodium
- 1104 mg
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