Potato & Squid Stew



"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.

Related