Squid and Potato Stew (Guiso de Chipirones con Patatas)

bowl of squid and potato stew with bread.

5 from 4 votes

Squid and Potato Stew (Guiso de Chipirones con Patatas)

This delicious squid and potato stew is a classic Spanish dish that you should try! Enjoy this hearty stew in just over an hour with a glass of white wine or sherry for a wonderful lunch.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Spanish

Servings: servings

Calories: 177.33kcal

Author: Lauren Aloise

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

US Customary - Metric

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