Potato and Baby Squid Stew
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.
- Ready In:
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 green bell peppers, chopped
- 2 cloves garlic, minced
- 1 large tomatoes, seeded and chopped
- 1 bay leaf
- 1⁄2 cup dry white wine
- 1 lb potato, peeled and cut into 1 inch cubes
- 1 1⁄2 cups fish stock or 1 1/2 cups bottled clam juice
- 1 pinch saffron thread, crushed
- 1 lb baby calamari, cut into 1 inch rings
- buttered noodles
- Heat olive oil in large skillet over medium heat.
- Add onion, peppers and garlic and saute 10 minutes.
- Add tomato and bay leaf and saute 3 minutes more.
- Add wine and boil until reduced by half, about 4-5 minutes.
- Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
- Add squid and simmer until cooked through, about 2 minutes.
- Season to taste.
- Serve over buttered noodles.
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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.