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Continued: Recipes for stews

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  • Last update: March 5, 2014 - 1:34 PM

Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.

Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you’re using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.

Taste and adjust the seasoning. Divide among bowls, sprinkle with breadcrumbs and serve.

Nutrition information per serving:

Calories 380 Fat 19 g Sodium 890 mg

Carbohydrates 27 g Saturated fat 3 g Calcium 240 mg

Protein 29 g Cholesterol 210 mg Dietary fiber 7 g

Diabetic exchanges per serving: 2 bread/starch, 3 lean meat, 2 fat.

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