Mediterranean Squid Stew
Mediterranean Squid Stew



  • 6 tsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 500ml fish stock
  • ¼ tsp smoked paprika
  • 1kg diced white potatoes
  • 250g squid rings
  • 40g plain flour
  • 10g chopped parsley
  • Crusty bread, to serve
  • Fry the onion in 2 tsp of oil for 6 mins to soften, then add the garlic and fry for 1 minute more. Add the potatoes and paprika to the pan and cook for 2 mins, then stir in the stock and simmer for 20 mins or until the potatoes are tender.
  • Coat the squid rings in flour and heat 2 tsp of oil in a nonstick pan. Fry the squid for 2 mins, then drain on kitchen paper. Top the braised potatoes with the squid rings, then finish with a sprinkling of parsley and some more smoked paprika. Serve with crusty bread.
30 mins
4 serving

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