This delicious squid and potato stew is a classic Spanish dish that you should try! Enjoy this hearty stew in just over an hour with a glass of white wine or sherry for a wonderful lunch.

Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Servings: 4 servings

Ingredients

• ▢ 2 ¼ whole squid, calamari, or cuttlefish or 1.3 lbs (600g) cleaned squid rings
• ▢ extra virgin olive oil for browning and sautéing
• ▢ 2 medium onions diced
• ▢ 1 large red pepper diced
• ▢ 2 cloves garlic minced
• ▢ 2 bay leaves
• ▢ 1 cup dry white wine or manzanilla sherry
• ▢ 1 ½ cups fish or shrimp stock
• ▢ 2 cups diced potatoes about 4-5 potatoes

Instructions

• Clean the squid, rinsing off any sand, and cut into ½ inch chunks. Save a few ink sacs for flavor if you want. (Skip this step if you’re using pre-cleaned and prepared squid rings.)
• Heat about ¼ cup of extra virgin olive oil in a large, heavy pot and add the squid. Turn the rings so they quickly brown on all sides. Remove and set aside.
• Add the diced onion and pepper to the same oil and sauté over a medium heat until they’re cooked through, about 10 minutes. Add the garlic and cook for about 3 minutes.
• Add the squid and the white wine and cook for a couple of minutes.
• Add the stock, bay leaves, and potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.
• Season to taste with salt, pepper, and cayenne if you want a spicy kick.
• Serve hot in bowls and enjoy with a cold glass of white wine (or manzanilla sherry)!

Notes

• Save time by using pre-cleaned and prepped squid rings if you like.
• You can make this stew with any cephalopod, such as calamari or cuttlefish.

Nutrition

Calories: 177.33kcal |
Carbohydrates: 27.75g |
Protein: 5.08g |
Fat: 0.81g |
Saturated Fat: 0.19g |
Polyunsaturated Fat: 0.33g |
Monounsaturated Fat: 0.11g |
Cholesterol: 1.31mg |
Sodium: 304.18mg |
Potassium: 714.08mg |
Fiber: 3.92g |
Sugar: 5.08g |
Vitamin A: 941.74IU |
Vitamin C: 63.35mg |
Calcium: 63.49mg |
Iron: 1.47mg |