Authortapasonline
RatingDifficultyIntermediate

Traditionally, this recipe from Andalucia uses cuttlefish (sepia or choco) and if you can obtain some, that is more authentic, but squid is fine.

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 500 g Whole Baby Squid, cleaned, or squid tubes, cut into 2cm/¾” slices(500g/1lb 2oz)
 500 g Potatoes, peeled and cut into 3cm/1¼” pieces(500g/1lb 2oz)
 1 Small Onion, finely sliced
 2 Garlic Cloves, crushed, or 1 dessertspoon of garlic purée
 200 g Chopped Tomatoes(200g/8oz)
 500 ml Stock(500ml/4 cups)
 2 tbsp Olive Oil
 1 Small Sprig of Rosemary
 1 Bay Leaf
 1 tbsp Flat-Leaf Parsley, chopped
 1 tsp Pimentón Dulce (smoked paprika)
 1 Pinch of Sea Salt

1

Heat the oil in a frying pan or stockpot and add the onion. Fry until translucent, then add the squid, garlic and salt.

2

Fry for 2 Minutes to 3 Minutes, then add the pimentón, herbs and tomatoes. Simmer for 4 Minutes to 5 Minutes.

3

Add half the stock and simmer gently, covered, for about 45 Minutes. Stir occasionally and add a little stock or water if it begins to look dry.

4

Add the potatoes and the rest of the stock. Bring to a boil and then simmer gently for about 15 Minutes, or until the potatoes are tender.

5

Remove the bay leaf, sprinkle with the chopped parsley and serve.

Ingredients

 500 g Whole Baby Squid, cleaned, or squid tubes, cut into 2cm/¾” slices(500g/1lb 2oz)
 500 g Potatoes, peeled and cut into 3cm/1¼” pieces(500g/1lb 2oz)
 1 Small Onion, finely sliced
 2 Garlic Cloves, crushed, or 1 dessertspoon of garlic purée
 200 g Chopped Tomatoes(200g/8oz)
 500 ml Stock(500ml/4 cups)
 2 tbsp Olive Oil
 1 Small Sprig of Rosemary
 1 Bay Leaf
 1 tbsp Flat-Leaf Parsley, chopped
 1 tsp Pimentón Dulce (smoked paprika)
 1 Pinch of Sea Salt

Directions

1

Heat the oil in a frying pan or stockpot and add the onion. Fry until translucent, then add the squid, garlic and salt.

2

Fry for 2 Minutes to 3 Minutes, then add the pimentón, herbs and tomatoes. Simmer for 4 Minutes to 5 Minutes.

3

Add half the stock and simmer gently, covered, for about 45 Minutes. Stir occasionally and add a little stock or water if it begins to look dry.

4

Add the potatoes and the rest of the stock. Bring to a boil and then simmer gently for about 15 Minutes, or until the potatoes are tender.

5

Remove the bay leaf, sprinkle with the chopped parsley and serve.

Patatas con Calamares