Wondering what Spain's best comfort foods are? One of them definitely is this squid and potato stew (guiso de chipirones con patatas)! It's packed with chunks of vegetables, lots of meaty calamari, and a flavorful broth that pairs perfectly with hearty bread and a glass of wine or sherry.
If you love squid/calamari, make sure to try these other Spanish recipes for fried calamari sandwich and black paella with calamari.
Introduction
Before living in Spain I'd had my fair share of fried calamari, but I'd rarely eaten calamari any other way. However, I still miss the Rhode Island style squid I grew up on--dripping in butter and spicy banana peppers.
Here in Spain, the preparations for squid are endless, and among the top cephalopod dishes you'll find calamares en su tinta (calamari in a rich sauce made of its own ink), albóndigas de choco (cuttlefish "meatballs"), and guiso de chipirones y patatas (squid and potato stew).
While a squid and potato stew recipe might not sound like comfort food to some people, it sure is for anyone who grew up here in Spain! It's a dish that isn't too much fuss, but it develops delicious flavors and is perfect when served for a hearty Spanish lunch.
Ingredients
Looking forward to trying this Spanish squid and potato stew? Fortunately, you don't need a long list of ingredients! Grab these key ingredients, along with a few others, and you'll be ready to start cooking!
- Squid/Calamari: Either squid or cuttlefish (or even other cephalopods) can be the star of the show in this hearty stew.
- Potatoes: I recommend using a waxy potato like a red or Yukon gold potato because it will hold together well without turning mushy.
- Fish Stock: Either fish or shrimp stock is delicious in this recipe. Like many other Spanish seafood recipes, it's a great way to add more flavor to your recipe, especially if it's homemade!
- White Wine: Either a dry white wine or manzanilla sherry adds a wonderful flavor to the broth. Enjoy a glass with the stew when it's done cooking for an extra treat!
See recipe card for full information on ingredients and quantities.
How to Make Squid & Potato Stew (Guiso de Chipirones con Patatas)
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Clean the squid to rinse off any sand, and cut it into ½-inch rings. Brown the squid in olive oil and set aside. (image 1)
- Add the onion and pepper to the oil and cook until softened and the onion is translucent, about 10 minutes. Add the garlic and cook for 3 minutes. (image 2)
- Add the squid to the veggies, then pour in the white wine and cook for a couple of minutes. (image 3)
- Add the fish stock, bay leaves, and potatoes and simmer for about 30 minutes, or until the potatoes are tender. (image 4)
- Season with salt, pepper, or a little cayenne for some spice. (image 5)
- Serve hot and enjoy with a glass of white wine or sherry to make a lovely lunch! (image 6)
Recipe FAQs
The Spanish name chipirones is another name for calamari (or calamares in Spanish).
Squid/calamari (chipirones or calamares in Spanish) are invertebrate marine animals called cephalopods. Unlike fish, these creatures have tentacles and ink sacs.
Serve
This squid and potato stew (guiso de chipirones con patatas) tastes great with a cold glass of white wine or manzanilla sherry! This stew makes a wonderful light dinner or lunch, especially when served with a colorful salad like ensalada mixta, lentil salad, or this winter salad with orange and pomegranate.
Expert Tips
- Save time by using pre-cleaned and prepped squid rings if you like.
- You can make this stew with any cephalopod, such as calamari or cuttlefish.
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Squid and Potato Stew (Guiso de Chipirones con Patatas)
Ingredients
- 2 ¼ whole squid, calamari, or cuttlefish or 1.3 lbs (600g) cleaned squid rings
- extra virgin olive oil for browning and sautéing
- 2 medium onions diced
- 1 large red pepper diced
- 2 cloves garlic minced
- 2 bay leaves
- 1 cup dry white wine or manzanilla sherry
- 1 ½ cups fish or shrimp stock
- 2 cups diced potatoes about 4-5 potatoes
Instructions
- Clean the squid, rinsing off any sand, and cut into ½ inch chunks. Save a few ink sacs for flavor if you want. (Skip this step if you're using pre-cleaned and prepared squid rings.)
- Heat about ¼ cup of extra virgin olive oil in a large, heavy pot and add the squid. Turn the rings so they quickly brown on all sides. Remove and set aside.
- Add the diced onion and pepper to the same oil and sauté over a medium heat until they're cooked through, about 10 minutes. Add the garlic and cook for about 3 minutes.
- Add the squid and the white wine and cook for a couple of minutes.
- Add the stock, bay leaves, and potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.
- Season to taste with salt, pepper, and cayenne if you want a spicy kick.
- Serve hot in bowls and enjoy with a cold glass of white wine (or manzanilla sherry)!
Notes
- Save time by using pre-cleaned and prepped squid rings if you like.
- You can make this stew with any cephalopod, such as calamari or cuttlefish.
Nutrition
Photography by Giulia Verdinelli
Fiona Flores Watson
Forgot to rate this recipe - 5 stars!
Fiona Flores Watson
I made this last night as an easy New Year’s Eve dinner (was working till late, so needed something quick). It was warming and delicious, my definition of hearty as I don’t eat meat, and I’ll be doing it again soon. Thanks Lauren!
Varada Kamat
I have been to Madrid and have tried stew of this kind. I wanted to cook the same for my family back home and came across your recipe. This whole hearty succulent calamari dish is an instant hit in my family. many thanks.
loui gaspar
I will try it .Looks good to me.I love squid. Thank you for the recepi Laura