Potato And Baby Squid Stew Recipe

A vibrant and flavorful Spanish-style stew, perfect as a tapas starter or a hearty main course served over buttered noodles. This easy recipe combines tender potatoes, delicate baby squid, and aromatic spices for a taste of sunshine on your plate. Ready in under an hour!

Prep Time 20 mins
Cook Time 55 mins
Calories 354.4 kcal
Protein 46g
Rating 5.0 (3 Reviews)
Potato And Baby Squid Stew 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato And Baby Squid Stew

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How to Make Potato And Baby Squid Stew

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced) and sauté for 10 minutes, until softened.
  3. Stir in 1 (28 ounce) can crushed tomatoes, 1 bay leaf, and sauté for 3 minutes more.
  4. Add 1/2 cup dry white wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 4-5 minutes.
  5. Add 1 pound potatoes (peeled and cubed), 4 cups fish stock, and a pinch of saffron threads. Cook until potatoes are tender, stirring occasionally, about 20 minutes.
  6. Add 1 pound baby squid, cleaned and cut into rings or tubes, and simmer until cooked through, about 2 minutes. Be careful not to overcook the squid.
  7. Season generously with salt and pepper to taste. Consider adding a pinch of smoked paprika for extra depth of flavor.
  8. Serve hot over buttered noodles. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

19g

Fat

10g

Carbs

10g