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    • Squid and Potato Stew

    Squid and Potato Stew

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr

    Squid and Potato Stew is a delicious and hearty dish that will please even the pickiest eaters. It is a simple and easy meal to prepare, and the combination of squid and potatoes is full of flavour. This stew is packed with nutritious ingredients and is a great way to add variety to your weekly meal plan. Whether looking for a quick, easy weeknight dinner or a comforting dish to share with family and friends, this squid and potato stew will surely be a hit.

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    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 pound small squid, cleaned and cut into rings
    • 1 large potato, peeled and diced
    • 2 cups vegetable broth
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    • Step-by-Step Method for Squid and Potato Stew
    • Prepare all ingredients: dice onion, mince garlic, clean and slice squid into rings, peel and dice potato, chop fresh parsley.
    • Heat 2 tablespoons olive oil in a large pot over medium heat.
    • Add diced onion to the pot and sauté until translucent, about 3–4 minutes.
    • Stir in minced garlic and cook for 1 minute until fragrant.
    • Add diced potato to the onion and garlic, stirring to coat in oil and aromatics.
    • Pour in 2 cups vegetable broth and bring the mixture to a gentle simmer.
    • Sprinkle in smoked paprika, cayenne pepper, dried oregano, ground cumin, and ground coriander.
    • Season with salt and black pepper, stirring well to combine all spices.
    • Simmer the potato mixture for 8–10 minutes, until potatoes just begin to soften.
    • Add cleaned squid rings to the pot.
    • Reduce heat to low and gently simmer for another 10–12 minutes, until squid is tender and potatoes are fully cooked.
    • Taste and adjust seasoning with additional salt or pepper if needed.
    • Remove stew from heat and let rest for 2–3 minutes before serving.
    • Ladle stew into warm bowls to serve.
    • Garnish each portion with chopped fresh parsley.
    • Serve immediately, ideally with crusty wholegrain bread on the side if desired for dipping.
    • For enhanced presentation, finish each bowl with a drizzle of olive oil and a light dusting of smoked paprika.