Squid and Potato Stew (Guiso de Chipirones con Patatas)

5 from 4 votes

This delicious squid and potato stew is a classic Spanish dish that you should try!

Prep Time30

Cook Time45

Total Time1 15

Course: Main

Cuisine: Spanish

Servings: servings

Calories: 429.01kcal

1 kilo 2.2 lbs of squid/calamari/cuttlefish (I used chipirones here in Spain), whole - or 600g (1.3 lbs) of pre-cleaned squid rings
2 medium onions diced
1 large red pepper diced
2 cloves of garlic minced
Extra virgin olive oil
2 bay leaves
1 cup of dry white wine or sherry I used manzanilla sherry
1.5 cups of fish or shrimp stock
2 cups of diced potatoes about 4-5 potatoes

Clean your squid and cut into ½ inch chunks. Be sure to rinse off any sand. Save a few ink sacs for flavor if you want. *You can also use pre-cleaned and prepared squid rings.
In a large, heavy pot heat about ¼ cup of extra virgin olive oil and add the squid to quickly brown on all sides.
Remove the browned squid and add the diced onion and pepper. Saute over a medium heat until cooked through, about 10 minutes.
Add the garlic and cook for about 3 minutes.
Add back the squid and the white wine. Cook for a couple of minutes.
Add the stock, bay leaves, and potatoes. Bring to a boil.
Cover and lower the heat to a slow simmer.
Cook for about 30 minutes, or until the potatoes are tender.
Season with salt, pepper, and cayenne if you want a spicy kick.
Enjoy with a cold glass of white wine (or manzanilla sherry!)