Spanish squid stew recipe
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 to cook
- 467 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1975kJ 467.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 84.9gProtein 20.0gFibre 7.0g
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- 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
