Potato and Baby Squid Stew
Dive into the rich, coastal flavors of this comforting Potato and Baby Squid Stew, a hearty one-pot dish that brings the essence of the sea right to your table. Tender baby squid and creamy potatoes simmer together in a savory tomato-based broth infused with aromatic garlic, onions, sweet red bell pepper, and smoky paprika. A splash of dry white wine and a generous pour of fish stock elevate the stew, creating a depth of flavor that will have your taste buds soaring. Perfectly balanced and ready in just over an hour, this Mediterranean-inspired dish is finished with fresh parsley and served with crusty bread to soak up every drop of its luscious sauce. Whether you're looking to impress dinner guests or treat yourself to a warm, flavorful meal, this seafood stew is sure to become a favorite!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 large Onion, finely chopped
- 1 large Red bell pepper, diced
- 400 grams Tomatoes, crushed
- 500 grams Baby squid, cleaned
- 4 medium Potatoes, peeled and cubed
- 150 milliliters Dry white wine
- 500 milliliters Fish stock
- 1 teaspoon Paprika
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the diced red bell pepper and sauté for another 3-4 minutes until softened.
Stir in the paprika and cook for 1 minute to release its flavor.
Add the crushed tomatoes to the pot and stir well. Cook for 5 minutes to let the flavors meld.
Deglaze the pot by adding the white wine, scraping the bottom of the pot to release any bits. Simmer for 2-3 minutes until the wine reduces slightly.
Add the cubed potatoes, fish stock, and bay leaf to the pot. Season with salt and black pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes or until the potatoes are tender.
Meanwhile, rinse and pat dry the cleaned baby squid. If they are large, cut them into smaller pieces.
Once the potatoes are tender, add the squid to the pot. Simmer for an additional 10-15 minutes until the squid is tender but not rubbery.
Taste and adjust seasoning with more salt or pepper if needed.
Remove the bay leaf from the pot and discard.
Sprinkle the stew with freshly chopped parsley before serving.
Serve hot in bowls with crusty bread on the side for dipping.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 38.0 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 7302 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
