We arrived to Skyros island after a very rough sailing day. It was our longest passage so far, and definitely the roughest sea we have had. Ana was tired and scared the whole day. Lloyd was wrecked after 9 hours at the helm, without even a break for a pee.
As we arrived to the island, we loved the energy there. It just felt good. And soon we learnt that because of the weather and sea conditions, we should stay there for about a week... and do you know what? we didn't care.
We spent the following days relaxing, visiting the area, walking around, reading, watching movies and having hot showers (first hot showers after more than 2 months!!) and cooking.
The freshly caught fish was arriving every morning and we could buy it about 10 meters away from the boat.
So no surprise that this squid and potato stew, a spanish style recipe adapted to the boat galey, tasted just perfect.
It's an easy and extremely comforting dish. The only challenge, if you haven’t done it before, is washing and cleaning the squids.
Do you want to learn how I prepared it?
Ingredients:
3 big potatoes
3 squids
Vegetables: ½ onion, ½ leek, ½ red pepper, 1 garlic clove. You can adapt to whatever you have
Spices: 1 pinch Safran, 1 pinch paprika, 1 cayenne pepper, 1 tablespoon tomato puree, some vegetable broth
Optional but very recommended: ink from the squids.
How to prepare it:
Peel and cut the potatoes and cut the rest of the vegetables in small dices.
Clean and cut the squids, saving the small ink bags for later.
In a pot, add a bit of olive oil and fry the sliced garlic.
Soon afterwards add the rest of the vegetables and cook for 5 minutes.
Add the squids, stir well and add the potatoes. Then pour some broth, more or less depending on how liquid you want the final result to be.
You can start adding a bit now and add more later if needed.
Add the rest of the ingredients, dissolving the ink in the broth, and try and rectify the ammount of salt.
Cook for about 20 minutes, until the potatoes are well cooked.
Sit on deck and enjoy!
[This recipe was originally posted on my personal Instagram account @anitacocinitas]
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