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Siciliana_Stew_Squid_Shrimp

Stews are a combination of solid and liquid ingredients common throughout the world. Through the slow cooking process in the liquid, the solid ingredients become soft, while the liquid becomes more dense. In this recipe we will use a mix of ingredients to make a type of Mediterranean stew with Asian elements. 

     Ingredients for 4 people:

     300g Thai Brown Rice

     1 Can of Ginos Siciliana Sauce

     300g Shrimp

     300g Squid

     2 Big Potatoes

     1/2 Big Red Onion

     Lorenzo No 3 Extra Virgin Olive Oil

     80ml Vegetable or Fish stock

     50ml Torre a Cenaia Vermentino White Wine

     Salt

     Sugar

     Fresh Mint

     Zest of 1/2 Lemon

     Franotia Unfiltered Extra Virgin Olive Oil

     Preparation Time: about 60 minutes

  • Wash the rice and boil it. 
  • In the meantime, cut the onion in thin, long slices, and the potatoes in regular cubes of about 2cm on each side. 
  • Clean the seafood and cut the squid.
  • Take a large pan and heat 3-5 tablespoons of Frantoia Unfiltered Extra Virgin Olive Oil
  • Once the oil is very hot, add the potatoes, a pinch of salt, and stir fry for 2-3 minutes. Then add the onion, a little bit more salt, and a pinch of sugar. 
  • When the onions start to turn golden it means they are caramelising, and you can add the squid and the lemon zest.
  • Stir fry shortly to allow the squid to release its liquids, then add a glass of Vermentino white wine and let it evaporate. Finally cover with all of the stock, the whole can of Siciliana sauce. Lower the flame and let everything simmer for 30-45 minutes, while you keep checking the texture of the stew. 
  • When the squid has become tender, the sauce will almost be ready. At this point add the shrimp and let everything simmer for another 10-15 minutes. 
  • Reheat the rice in a microwave or boiler and serve with the stew. Garnish everything with a few leaves of mint or laurel.