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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the diced red bell pepper and sauté for another 3-4 minutes until softened.

Step 4

Stir in the paprika and cook for 1 minute to release its flavor.

Step 5

Add the crushed tomatoes to the pot and stir well. Cook for 5 minutes to let the flavors meld.

Step 6

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.

Step 7

Add the cubed potatoes, fish stock, and bay leaf to the pot. Season with salt and black pepper.

Step 8

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.

Step 9

Meanwhile, rinse and pat dry the cleaned baby squid. If they are large, cut them into smaller pieces.

Step 10

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.

Step 11

Taste and adjust seasoning with more salt or pepper if needed.

Step 12

Remove the bay leaf from the pot and discard.

Step 13

Sprinkle the stew with freshly chopped parsley before serving.

Step 14

Serve hot in bowls with crusty bread on the side for dipping.

Nutrition Facts

Serving size	(2813.9g)

Amount per serving	% Daily Value*
Calories	1894.6

Total Fat 52.6g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1207.0mg	0%
Sodium 5096.4mg	0%
Total Carbohydrate 214.8g	0%
Dietary Fiber 26.3g	0%
Total Sugars 38.0g
Protein 112.6g	0%

Vitamin D 0IU	0%
Calcium 518.8mg	0%
Iron 13.6mg	0%
Potassium 7301.5mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 25.3%

Carbs: 48.2%