- 4 large Tomatoes (about 100 grams)
- 1 stalk Leek (about 250 grams)
- 2 small Onions
- 2 Garlic cloves
- 7 ounces Broad bean (frozen)
- 9 ounces Romano bean
- 4 sprigs Parsley
- 2 tablespoons Olive oil
- 1 cup White wine (or broth)
- 1 Bay leaf
- 2 Calamari (about 100 g, ready to cook)
- ground paprika (sweet)
Rinse the tomatoes and cut out the stems. Coarsely chop tomatoes, season with salt and pepper and place on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) for about 30 minutes.
Meanwhile, cut leek in half lengthwise and rinse thoroughly. Cut leek into 1 cm (approximately 1/2-inch) wide strips. Peel and chop onions and 1 clove of garlic.
Pour boiling water over broad beans, let it stand briefly and then strain.
Remove beans from skins.
Trim, rinse and drain Romano beans. Cut into 1 cm (approximately 1/2-inch) wide pieces. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Heat 1 tablespoon of olive oil in a pot. Sauté leek, onions and garlic over medium heat until translucent, about 8 minutes.
Pour in white wine, bring to a boil over high heat and let simmer for about 5 minutes.
Add the tomatoes, chopped parsley and bay leaf to the pot. Pour in water so that the vegetables are covered by liquid by about 1 cm (approximately 1/2 inch). Bring to a boil and cook covered on low heat for about 10 minutes.
Add Romano beans and broad beans and cook everything for another 15 minutes.
Peel and chop the remaining garlic. Rinse the calamari, pat dry and cut into small pieces. Mix with the garlic.
Add salt and pepper and 1 pinch paprika to the vegetable stew. Heat the remaining olive oil in a heavy pan. Fry the calamari for 2 minutes, turning occasionally. Season with salt and pepper. Add calamari to the vegetable stew, or top each bowl with calamari.