‘Squid a la riojana’

The wine region of Rioja in Northern Spain is widely known for the excellent wine that has been produced since Roman times. It was the first ever Denomination of Origin in Spain and with more than 500 vineyards, it produces some of the most desired wines in the world. In fact last year there was a Gran Reserva Rioja red named best in the world!

But the region of Rioja is also home to superb cuisine, with amazing earthy dishes full of local vegetables. In fact, you'll find a lot of dishes named 'a la riojana' style: like potatoes a la riojana, cod a la riojana, or even squid a la riojana. This style of delicious sauces full of flavour and veggies is a regional cuisine worth exploring at home as it gives you a range of options that will wow your family and friends!

So, what is it? Technically, it is a base of veggies made starting with a sofrito (garlic, onion, capsicums and tomatoes), a little bit of white wine reduction and some Spanish aromatics, cooked for a long time until everything is deliciously combined and ready for you to dip in a piece of crispy baguette.

By the way, if you don't like squid, substitute some sliced potatoes and chorizo instead to make what is called 'patatas a la riojana'.

Recipe: ‘Squid a la riojana’

2 squid tubes

1 onion, chopped small 

3 garlic cloves, peel and chopped small 

1 capsicum, chopped small 

2 Tomatoes, grated 

Extra Virgin Olive Oil

100 ml white wine

Salt

Black pepper 

1 bay leaf 

1 pinch saffron 

1 tsp sweet Pimentón 

1 cup of water

To prepare the sauce:

1. In a cast-iron French oven, start by adding a little extra virgin olive oil and chopped garlic.

2. Add the chopped onion and cook at medium heat until soft and jamish looking (remember don't be in a hurry with this process, it is the key to every single recipe).

3. Add the chopped capsicums and keep cooking until everything is soft. Add a bit of seasoning and the bay leaf.

4. Turn the  heat up high and add the splash of white wine. Deglaze of the bottom of the pan and reduce well. 

5. Turn to a medium heat and add the grated tomatoes,a  pinch of local saffron and a teaspoon of Spanish sweet pimentón. Combine well.

6. Add a glass of water. Put a piece of baking paper on top and the lid.

7. Keep it at  alow heat or place it in the oven at 150 C for a couple of hours (until everything is super soft and delicious).

8. When the sauce is ready, pan-fry the squid and serve it on top with a good piece of crusty bread to dip in.

Enjoy!

Tips to prepare the squid:

 1: Wash the squid under cold running water. Drain well.

2: Use a sharp knife and a chopping board and cut one side of the tube lengthways. Lay the tube flat, inside up (outside facing down). Clean it if necessary.

3: Score the tube in a diamond pattern (don’t cut all the way through). Then portion in two-fingers sized pieces.Store in a takeaway container adding a bit of olive oil between layers.

Cooking note: it is as simple as using a hot non-stick frypan, add a tiny bit of olive oil and desired seasoning and fry both sides until golden brown and delicious.