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