Squid and Shrimp Soup Recipe

 Squid and Shrimp Soup Recipe

Ingredients

(Serves 4)

500g squid, cleaned and sliced

300g medium shrimp, peeled and deveined

1 medium onion, chopped

3 cloves garlic, crushed

2 ripe tomatoes, chopped (skinned and seeded)

1 green or red bell pepper, chopped

2 carrots, thinly sliced

2 medium potatoes, cubed

1 liter fish or vegetable stock

200ml coconut milk (optional, for creaminess)

2 tablespoons olive oil

Salt, black pepper, and fresh cilantro to taste

Juice of 1 lemon

Bay leaves (2)

Calabrese or chili pepper to taste (optional, for spiciness)

Preparation

Prepare the seafood: Season the squid and shrimp with salt, pepper, and lemon juice. Marinate for 15 minutes in the refrigerator.

Sauté the base: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until golden brown (about 3 minutes). Add the paprika, tomatoes, and bay leaves, cooking for another 5 minutes until a sauce forms.

Add the vegetables: Add the carrots and potatoes. Stir well and add the fish stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables soften.

Add the seafood: Add the squid first and cook for 3-4 minutes (they cook quickly so they don't get tough). Then add the shrimp and coconut milk (if using). Cook for another 2-3 minutes, until the shrimp turn pink. Season with salt, pepper, and cayenne pepper.

Finishing: Turn off the heat, add chopped cilantro, and let rest for 5 minutes. Serve hot with toasted bread or white rice.