Spanish squid stew recipe

Spanish squid stew recipe

1 rating

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


  • 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

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    6g 6%
  • Salt

    1.8g 30%

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


  1. 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.
  2. 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.
  3. 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.
  4. Top the braised potatoes with the squid, garnish with the chopped parsley and a sprinkling of paprika. Serve with the bread on the side.
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