The squid to La Riojana are a simple sailor stew to prepare and delicious, one of those traditional recipes that go from generation to generation. The sauce of this dish is a true delight, so it is one of the most popular tapas throughout Spain. In this dish the squid are very tender and very flavor. Of course, it is preferable to opt for medium squid to get this texture. If you like the spicy touch, you can add a little spicy paprika to the recipe. Likewise, you have the option of incorporating potatoes if you are looking for a slightly different version, although we tell you that the traditional recipe does not include them. Anyway, it is a great and simple recipe, so keep reading to discover in recipes how to squat the Rioja.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to squat the Rioja: |
| 1 kilogram of medium squid 1 green pepper 1 large onion 300 grams of crushed tomato 1 tablespoon of sweet paprika 3 teeth of garlic 200 milliliters of white wine 1 glass of water 1 laurel leaf of olive oil 1 pinch of pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to squat the Rioja:
1. Clean the squid, remove the tentacles and the fins and cut them in slices of approximately 2 cm.
2. Prepare the sauces sauce. To do this, peel and pile the onion and garlic and also cut the green pepper.
3. Heat a pot over medium heat with 3 tablespoons of olive oil. Once hot, add the onion and pepper and let both ingredients be pointed. When they begin to take some color, add the chopped garlic cloves.
4. Add the crushed tomato and let it cook for a few minutes. For squid to La Riojana, they are more tasty and healthy at the same time, we advise to opt for natural tomato, not fried.
5. Add the sweet paprika spoon and remove to integrate it into the sauce. If you like it, remember that you can also add spicy paprika.
6. Pour the white wine and let the alcohol reduce a few minutes.
7. Incorporates the cut squid and the legs and removes to integrate the squid into sauce. Add the bay leaf, a little black pepper and a pinch of salt, so the squid to the Rioja will have more flavor.
8. Pour a small glass of water and let the stew cook for about 15 minutes or until the squid are tender, since if they are more fat, they may need more cooking time. If you see that the sauce stays dry, add more water to get a lighter sauce.
Trick: Remember that you can squat the Rioja with potatoes adding them cut into cubes or snapped in this step to cook.
9. past cooking time, salt test and add a little more if necessary. If the squid are tender, they will be ready to serve. You will see that the Rioja squid recipe is a delight and not only because of how tender the squid are, but because of the incredible taste of the sauce. If you decide to prepare this dish with potatoes, tell us how it has been.
