Galician Squid Stew with Potatoes and Pimentón

A spicy squid stew in the style of Galicia, with potatoes, paprika and tomatoes in a robust sauce. The potatoes thicken the sauce nicely and make the dish filling.

By Beeny · 2 servings · 40 minutes

Ingredients

  • 500 g squid, cleaned
  • 300 g waxy potatoes
  • 1 Stück red onion
  • 2 Stück garlic cloves
  • 2 Stück tomatoes
  • 1 TL sweet paprika powder
  • 1 TL smoked paprika powder (pimentón)
  • 1 TL chili flakes
  • 1 Stück bay leaf
  • 3 EL olive oil
  • 40 g pitted green olives
  • 300 ml water
  • 1 Bund bunch flat-leaf parsley
  • salt
  • pepper

Method

  1. Peel the potatoes and cut them into roughly 2 cm cubes. Finely dice the onion and slice the garlic very thinly. Roughly dice the tomatoes. Rinse the squid, pat it dry and cut it into bite-sized pieces or rings.
  2. Heat the olive oil in a large pot over medium heat. Sweat the onion in it for 4 to 5 minutes until translucent, then briefly sweat the garlic along with it until fragrant.
  3. Stir the sweet and smoked paprika powder as well as the chili flakes briefly into the oil so the flavors can develop. Immediately add the tomatoes and the bay leaf and let everything cook together for 3 minutes.
  4. Add the potato cubes, the water and a pinch of salt. Bring everything to a boil, then simmer over medium heat with the lid on for about 12 minutes until the potatoes are almost cooked through.
  5. Add the squid and the olives to the pot. Simmer gently for another 8 to 10 minutes without the lid. The squid should be tender but not rubbery, so do not cook it any longer.
  6. Remove the bay leaf and season with salt and pepper. Finely chop the parsley and fold it in just before serving. Serve hot in deep bowls, with fresh bread on the side.