Squid and Potato Stew (Guiso de Chipirones con Patatas)

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Use the 600 g cleaned raw squid-ring option. Pat the rings dry for browning; cut any large pieces into roughly ½-inch chunks. Have the diced onion, red pepper, potatoes and minced garlic ready before heating the pot.

   Uses 600 g cleaned raw squid rings

2. 2

   Step 2: Heat about ¼ cup extra virgin olive oil in a large heavy pot. Add all the prepared squid and turn it to brown quickly on all sides. Lift the squid out onto a plate and keep the oil in the pot. Continue cooking the stew immediately.

   Uses About ¼ cup extra virgin olive oil for browning and sautéing · Dry prepared squid rings

3. 3

   Step 3: Add all the diced onion (2) and red pepper (1) to the oil remaining in the pot. Sauté over medium heat for about 10 minutes, stirring, until the vegetables are softened and the onion is translucent.

   Soften onion and pepper · 10 minUses Remaining pot oil and cooking juices, excluding the separately reserved squid · 2 medium onions, diced · 1 large red pepper, diced

4. 4

   Step 4: Add all the minced garlic (2 cloves) to the softened onion and pepper and cook, stirring, for about 3 minutes without burning it.

   Cook the garlic · 3 minUses Softened onion and pepper in retained cooking oil · 2 cloves garlic, minced

5. 5

   Step 5: Return all the reserved browned squid and its collected juices to the vegetables. Pour in the 1 cup dry white wine and let it bubble gently for about 2 minutes.

   Cook the squid with wine · 2 minUses Onion, red pepper and garlic base · All browned squid from the 600 g cleaned raw supply, excluding the oil left in the pot · 1 cup dry white wine

6. 6

   Step 6: Add the 1½ cups fish stock, both bay leaves (2) and the 2 cups diced potatoes. Bring to a boil, then reduce to a gentle simmer. Simmer for about 30 minutes from that point, until the potatoes are tender and the squid is cooked through and tender.

   Simmer the squid and potatoes · 30 minUses Squid and vegetables cooked with wine · 1½ cups fish stock · 2 bay leaves · 2 cups diced waxy potatoes

7. 7

   Step 7: Remove the two bay leaves. Season the finished stew with salt and black pepper to taste, and add a little cayenne only if you want a spicy version.

   Uses Tender squid-and-potato stew · Salt, to taste · Black pepper, to taste · Cayenne pepper, to taste, optional for heat

8. 8

   Step 8: Divide the hot squid-and-potato stew among four bowls and serve. Refrigerate leftovers promptly in shallow containers.

   Uses Finished seasoned stew, excluding the removed bay leaves