Chickpeas with spinach and baby squid (or squid)
Ingredients (Serves 6)
- 500 g cooked chickpeas, drained
- 400 g TERRANOVA chopped small squid
- 100 g washed spinach
- 4 garlic cloves, minced
- 125 g red bell pepper, finely diced (brunoise)
- 125 g green bell pepper, finely diced (brunoise)
- 125 g fresh onion, finely diced (brunoise)
- 125 ml extra virgin olive oil
- 1 mocha spoon sweet smoked paprika (Pimentón de la Vera)
- 1 mocha spoon hot smoked paprika (Pimentón de la Vera)
- 1 small potato, finely diced (brunoise)
- 200 ml tomato sauce (tomate frito)
- 1,500 ml fish stock
Preparation
In a pot, combine the olive oil with the garlic, onion, green bell pepper, red bell pepper, and potato; sauté very gently over low heat until thoroughly softened.
Next, add the squid, and once the liquid has evaporated, stir in both types of paprika.
Cook for three minutes and remove from heat.
Stir in the tomato sauce and the chickpeas, sauté for a few minutes, cover with the fish stock, and simmer for another 10 minutes.
Add the spinach and allow it to come to a final boil.
Season with salt and pepper to taste, allow to rest for a few minutes, and serve.