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Lignje s Bobom

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Adjust Servings:
300 gr Broad beans
300 gr Squid
30 ml / 2 Tbspn Olive Oil
1 medium piece Onion
2 teaspoons Sweet Paprika powder
1 tablespoon Tomato Paste
2 Bay leaf
3-4 leaves Basil
Fresh if possible Thyme
2-3 grams / 0.5 Tspn Salt
125 ml / 0.5 cups Proseco Wine
1 clove Garlic
0.5 cups / 125 ml Water
Parmigiano Reggiano

Lignje s Bobom

Squid and Broad Beans (Dalmatian recipe)

  • Seafood
  • 40 minutes
  • Serves 3
  • Easy




In the area of Diocletian Palace, the old town of Split, it’s easy to find places to eat some fancy in appearance and very oriented to tourist food, however, it’s difficult to find something homemade or “domaće”. Luckily I found one of those recipes cooked by grandma at lunch and served in those old fashioned plates, on a wood table and to vary, the cook is a bearded guy with the best mood possible, very welcoming and the kindest. The place is called DeListes Restaurant ( you can find more in their TripAdvisor or Facebook) and this recipe is inspired by one the meals they offer and I totally fell for it.

To be honest, I haven’t been able to find the root or some history about this dish (I will make it my homework to find out more about this plate), it is a very simple dish with a few ingredients and it’s done relatively quick. I have found several variants of this plate, with squids, cuttlefish, adding peas, olives and accompanied with polenta, today I will use the recipe with the fewest ingredients.


15-20 min

Boil between one and a half and two litters of water with two teaspoons of salt and add the broad beans and cook during 15-20 minutes until soft

15 min

Cut the onions in brunoise with the 30 ml of olive oil until transparent. Once transparent, add the tomato paste and sweet paprika powder, cook for a couple of minutes. Clean the squids and cut them in rings of one-two centimetres and add to the onions. Move for a couple of minutes and add the prosecco wine, water, thyme, basil and bay leaves, let cook at the low fire for 15 minutes approx.


Once reduced, add the broad beans and let it cook for 5 more minutes to mix all together. Serve on a deep plate with some parmesan cheese

Sergio Varela

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