Spanish squid stew recipe

Spanish squid stew recipe

2 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
If you haven't got any white potatoes, try using sweet potatoes

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

  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.
See more Spanish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus