Lentils with Squid

Name: Lentils with Squid
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg squid, cleaned and chopped; 350 g pardina brown lentils; 2 sweet onions; 2 tablespoons dehydrated vegetable bouillon powder; Water; Extra virgin olive oil; Salt to taste

Beans & legumes

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Today I bring you a wonderful surf-and-turf combination that I love making for my batch cooking sessions: delicious lentils with squid. It is a very easy, nourishing, and flavorful stew that cooks in record time thanks to the pressure cooker.

To me, this is a fantastic go-to meal because it keeps wonderfully in the fridge and can even be frozen. A cozy way to include legumes and seafood in your weekly family menu without any fuss.

Prep: 10 minCook: 25 minServes: 4

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Ingredients

1 kg squid, cleaned and chopped
350 g pardina brown lentils
2 sweet onions
2 tablespoons dehydrated vegetable bouillon powder
Water
Extra virgin olive oil
Salt to taste

Step by step

1Add the chopped squid to the pot and let it release its juices.
2Next, add a drizzle of extra virgin olive oil and let the squid brown lightly.
3Remove the squid from the pot and set aside.
4In the same pot, sauté the chopped onion with a pinch of salt until golden brown.
5Return the reserved squid to the pot.
6Add the two tablespoons of dehydrated vegetable bouillon powder.
7Rinse the pardina lentils thoroughly to remove any impurities and add them to the pot.
8Cover everything with water, about two fingers above the ingredients.
9Close the pressure cooker lid and cook over high heat until it comes to a boil.
10As soon as it starts boiling, turn the heat down to low and cook for 15 to 20 minutes.
11Once the time is up, carefully release the steam and open the lid.

Tips and tricks

If you prefer to cook them in a regular pot without pressure, let them simmer gently for about 30 to 40 minutes until the lentils are tender.

You can serve them on their own, pair them with a fresh salad, stir in a little cooked white rice, or top with chopped hard-boiled egg.

This stew freezes beautifully in individual portions, or you can keep it in an airtight container in the fridge for 1 to 2 days.

Frequently asked questions

Do pardina lentils need to be soaked beforehand?

There is no need to soak them for this recipe; just rinse them well under cold water to remove any impurities before adding them to the pot.

Can I substitute cuttlefish or frozen squid rings?

Yes, you can use chopped cuttlefish or frozen squid. If using frozen, make sure to thaw and drain them well before searing them in the pot.

How long does it keep and how should I store it?

It keeps perfectly in the fridge for 3 to 4 days stored in an airtight container. You can also freeze it in individual portions with no problem at all.