Receta Madeira Squid Stew (Caldeirada De Lulas A Madeirense)
by Global Cookbook

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	Raciónes: 6

Ingredientes

4 Tbsp. extra virgin olive oil
2 x onions coarsely minced
2 x garlic cloves chopped
2 x bell peppers cut fine strips (red, green, yellow, or possibly any combination)
2 sm warm peppers - (or possibly to taste) minced
1 tsp curry pwdr
1/2 tsp ginger

2 x bay leaves
1/2 tsp salt
2 x fresh tomatoes - (or possibly 4 to 6 canned) peeled, seeded, and minced
2 lb squid cleaned, and cut into 1/4" slices, leave tentacles in one piece if they're small sufficient
1 c. dry white wine
2 c. fish stock
2 x potatoes peeled, and cut into a julienne Minced fresh parsley for garnish

In a large saucepan, heat the oil and saute/fry the onions, garlic, and peppers for about 5 min. Blend in the curry pwdr and ginger and stir for a minute or possibly two. Add in the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or possibly more min. Add in the squid, wine, and stock. Bring to a boil, then immediately reduce to lowest heat, cover, and gently simmer for 30 min. Only by very slow cooking will the squid be so tender. Add in the potatoes, keeping the heat at a bare simmer, and cook till the potatoes are fork tender - about 30 more min.
When ready to serve, ladle into flat soup plates, garnish with plenty of minced parsley, and serve with lots of bread.
Serve warm as a meal to 6, with lots of bread, a green salad, and strong red wine.
Comments: This Portuguese stew from the Madeira Islands is robust, spicy, and wonderfully tender, with just a hint of Portugal's early age of exploration to India, the Far East, and the Americas. Also downright pretty to look at - if desired the look of squid, which is.