Squid and potato stew
Another culinary proposal with seafood from the kitchen of Mount Athos. Squids are an excellent nutritional choice for prolonged periods of strict fasting as they are rich in omega-3 fatty acids and B vitamins. Dishes like this provide the monks with the necessary nutrients in the pot and try it on the days when olive oil catalysis is allowed. A hearty meal that goes perfect with some warm bread due to their rich tomato sauce.
We wash the squid well, cut them into thick slices and leave them in a colander to drain.
Meanwhile, we peel the potatoes, wash them and cut them into pieces.
Then, we clean the garlic, onions and chop them.
We put the olive oil in a pan to burn and saute the onions and garlic for 5 minutes.
Then, we add the squid, the potatoes and continue sauteing.
We pour about 2 glasses of water into the pot and let it boil.
We dissolve the paste in a little water and add it together with all the spices.
We let the food simmer for about 40 minutes until the potatoes are soft.
In between, we taste and adjust the salt if needed.
We can use either fresh or frozen squid.
Also, we can use squids from the box, just in this case we will throw them towards the end.
