Potato & Squid Stew

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"If you like spicy food con can substitute some spicy peppers, like poblanos or jalapenos, for some of the bell pepper. By evelyn/athens."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (514.9 g)
  • Calories 335.1
  • Total Fat - 12.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 264.9 mg
  • Sodium - 215.4 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 5.2 g
  • Sugars - 5.8 g
  • Protein - 23.2 g
  • Calcium - 77 mg
  • Iron - 2.2 mg
  • Vitamin C - 85 mg
  • Thiamin - 0.2 mg

Step 1

Heat olive oil in large skillet over medium heat.

Step 2

Add onion, peppers and garlic and saute 10 minutes.

Step 3

Add tomato and bay leaf and saute 3 minutes more.

Step 4

Add wine and boil until reduced by half, about 4-5 minutes.

Step 5

Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.

Step 6

Add squid and simmer until cooked through, about 2 minutes.

Step 7

Season to taste.

Tips & Variations


No special items needed.

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