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.

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.

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.

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

Print Recipe

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.

Course

Main Dish

Cuisine

Montenegrin

Servings

people

Ingredients

• 3 tbsp virgin olive oil
• 2 medium onions chopped
• 2 cloves garlic finely sliced
• 1 sprig fresh thyme
• 1 tbsp smoked paprika
• 250 ml white wine (1 cup)
• 45 g tomato paste 2 heaped tbsp
• 400 g cherry tomatoes
• 300 g potatoes chopped (I used kipflers)
• 400 g squid cleaned, skinned and sliced
• 1 litre stock (use chicken, vegetable or fish - I used Vegeta)
• ½ tsp chilli flakes
• Salt & black pepper to taste
• ½ cup fresh parsley to garnish
• Crusty bread to serve

Course Main Dish Cuisine Montenegrin Servings people Ingredients 3 tbsp virgin olive oil 2 medium onions chopped 2 cloves garlic finely sliced 1 sprig fresh thyme 1 tbsp smoked paprika 250 ml white wine (1 cup) 45 g tomato paste 2 heaped tbsp 400 g cherry tomatoes 300 g potatoes chopped (I used kipflers) 400 g squid cleaned, skinned and sliced 1 litre stock (use chicken, vegetable or fish - I used Vegeta) ½ tsp chilli flakes Salt & black pepper to taste ½ cup fresh parsley to garnish Crusty bread to serve

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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