When challenged to create a recipe using Cypriot New Potatoes, I immediately thought of this dish. I know many of you love crispy rings of squid, but have you ever tried squid stewed? Most people haven’t. Indeed if you’ve ever tried to cook it, you might have said “never again” as the squid turned out rubbery. Not with this recipe. It’s easy to prepare and it’s a dish that you can leave to cook slowly whilst you go off and do other things, the result is amazingly delicious and tender.
A good stew has rich, deep flavours, but it also has texture. The addition of the new potatoes 15 minutes from the end of cooking time makes the dish special. The lovely waxy potatoes keep their shape beautifully and add just the right contrast to the squid which has become so soft. I am sure this will become a firm favourite!
I use smoked paprika for this recipe. You can use chilli powder instead. You are looking for it to be spicy but not too spicy. You’ll need to cook the stew for at least 1.5 hours but you can leave it longer. Just keep a check on the liquid level and add more if it is getting a bit dry.
You can buy ready prepared squid at most fish counters. If the squid on sale is whole, the fishmonger should clean and prepare it for you. Look out for squid tubes or rings.
Spicy Squid Stew with New Potatoes Recipe
This is a one pot supper and a complete meal there’s no need to add extra vegetables. The flavour created by the squid is deep, rich and comforting. No need to add a stock cube.
Serves 4 people
Preparation 15 minutes
Cooking time 1.5 hours approximately
You’ll need a casserole dish that can go on the home (eg Le Creuset) or heavy bottomed saucepan with a lid
500 gr squid tubes or rings
2 peppers – different colours look lovely, but any colour will do
3 medium red onions
2 cloves garlic
500gr tin passata or chopped tomatoes
2 teaspoons of smoked paprika or chilli powder
500 gr new potatoes (I used Cypriot New Potatoes)
2 bay leaves
salt and pepper to taste
2 tablespoons of vegetable oil for frying
- First of all start the tomato sauce. Slice all the vegetables into roughly equal sizes.
- Fry gently in 2 tablespoons of oil in your cast iron casserole dish (or similar) until softened a little – about 10 minutes.
- Meanwhile cut the squid into slices about 1 cm thick
- Add the smoked paprika and mix well.
- Add the passata or tinned tomatoes and bay leaves. Add 250 ml water and mix.
- Cook for 10 minutes, then add the squid.
- Cook on a low setting so that it is just bubbling for one hour 15 minutes. Add more water half way through if the sauce is very thick.
- Test the squid at this point. If it is still a little chewy cook for a further 15 minutes.
- Wash and cut your potatoes in half – there is no need to peel – then add them to the mixture. If the sauce is very thick add a little more water.
- Cook for approximately 15 minutes or until the potatoes are done. Test with a fork or knife. They will not fall apart.
- Taste the mixture and add salt and pepper as required.
- Serve at the table in the casserole dish.