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Spanish squid stew recipe

5 ratings

Smoked paprika adds a wonderful depth to this rich Spanish stew. Whipped up in just 30 minutes and filled with potato cubes and tender squid rings, this makes a great weeknight recipe. It would also be delicious with any firm white fish chunks or seafood of your choice. See method

Serves 4
30 mins
467 calories / serving
Healthy

Ingredients

6 tsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 vegetable or fish stock cube
¼ tsp smoked paprika, plus extra to serve
1kg potatoes, peeled and diced into 2cm cubes
250g frozen squid rings, defrosted and dried on kitchen paper
40g plain flour
⅓ x 30g pack flat-leaf parsley, leaves chopped
1 small white baton, warmed and sliced into rounds

Each serving contains

Energy
1975kj
467kcal 23%
Fat
7g 10%
Saturates
1g 6%
Sugars
6g 6%
Salt
1.8g 30%

of the reference intake
Carbohydrate 84.9g Protein 20g Fibre 7g

Method

Heat 2 tsp olive oil in a large pan or wok set over a medium heat and fry the onion for 5 mins to soften. Add the garlic; cook for 1 min. Dissolve the stock cube in 500ml boiling water.
Add the smoked paprika and potatoes to the onion and cook for 1 min, stirring, then pour in the stock and bring to the boil. Simmer, uncovered, for 15-20 mins, until the potatoes are tender.
Meanwhile, coat the squid in the flour. Heat 2 tsp olive oil in a nonstick frying pan and cook half the coated squid for 2 mins, or until cooked. Drain on kitchen paper and repeat with the remaining olive oil and squid.
Top the braised potatoes with the squid, garnish with the chopped parsley and a sprinkling of paprika. Serve with the bread on the side.

See more Spanish recipes