Montenegrin squid stew – Čorba od liganja

Montenegrin squid stew – Čorba od liganja

As we travelled about a country that has seafood taking a good chunk of its cuisine – well, near the coast, anyway – I feel it’s fitting that I give you a dish that can be tried at many konobas in the stunning country of Montenegro.

Montenegrin squid stew - Čorba od liganja

It’s a simple preparation of squid stewed with a few vegetables – producing a rich, hearty and flavoursome meal.

Char-grilled squid can be seen on countless menus; often served with fries, some fresh lemon, and maybe a salad garnish. It’s delicious and perfect with a chilled local vino and (preferably) a waterside location in a quaint fishing village.

Montenegrin squid stew - Čorba od liganja

If only we all had one of those down the road from where we live.

Stewing the squid, however, makes it nice and tender, and those beautiful additions like tomato, wine and herbs soak into its flesh.

Montenegrin squid stew - Čorba od liganja

Each mouthful fills you with warmth, and if you like the rich taste seafood, then you may want to try this one on for size.

Crusty bread, chilled bottle of vino, what more do you need?

Recipe adapted from here

Montenegrin squid stew - Čorba od liganja

 

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Montenegrin squid stew - Čorba od liganja
A simple preparation of squid stewed with a few vegetables - producing a rich, hearty and flavoursome meal packed with flavour.
Montenegrin squid stew - Čorba od liganja
Course Main Dish
Cuisine Montenegrin
Servings
people
Ingredients
Course Main Dish
Cuisine Montenegrin
Servings
people
Ingredients
Montenegrin squid stew - Čorba od liganja
Instructions
  1. Get a large saucepan over medium heat, add the oil and onions and sauté for about 5 minutes. Add the garlic and continue cooking for 3-4 minutes.
  2. Stir through the thyme and paprika and cook for 1 minute. Pour in the wine and simmer for a few minutes, then add the tomato paste, tomatoes, potatoes, squid, stock and chilli.
  3. Bring to the boil then reduce to a simmer, allowing it to cook for 1 hour. Give it a stir every so often and half way through add a little salt and as much pepper as you like.
  4. When it's done, the liquid should be reduced and the potatoes and squid nice and tender.
  5. Stir through the parsley and serve hot with crusty bread.
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