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.
- 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 (17fl oz) 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.