Potato and Baby Squid Stew

Total Time
55mins
Prep 15 mins
Cook 40 mins

An easy, tasty stew with Spanish flavours. Served on its own, it can be served as a tapas or as a main dish over buttered noodles.

Ingredients Nutrition

Directions

  1. Heat olive oil in large skillet over medium heat.
  2. Add onion, peppers and garlic and saute 10 minutes.
  3. Add tomato and bay leaf and saute 3 minutes more.
  4. Add wine and boil until reduced by half, about 4-5 minutes.
  5. Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
  6. Add squid and simmer until cooked through, about 2 minutes.
  7. Season to taste.
  8. Serve over buttered noodles.

Reviews

(3)
Most Helpful

Super easy and delicious! I know that many people don't like squid, but if you do, try this stew! It's a great, different way to prepare squid. I think this is nice just as is, but I'm sure it's also great over noodles. Thanx for posting!

*Parsley* May 13, 2009

I was not sure how much we would like the squid. I used frozen rings, only 1/2 lb. I have to say - the two of us ate all of this. I used yellow and red peppers instead of green, but otherwise followed the recipe exactly. (Oh, did not make the noodles). What a wonderful broth. I think this would also be good with shrimp or fillets of white fish.

duonyte February 29, 2008

Delicious! I used Poblano Chiles instead of green bell peppers because is what I had on hand. It made the dish just spicy enough. The saffron gives lots of lovely flavor. I had some sauce left over, so I added some shrimp, heavy cream and served it over fresh pasta; two wonderful meals. Thank you Evelyn.

MsPia February 17, 2007

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