Flying squid stew


  • 500 gr of Flying squid in rings
  • 1.5 kg of potatoes
  • 1 small onion
  • 2 cloves of garlic
  • 1 green pepper
  • 2 carrots
  • 80 gr of natural peas
  • 1 glass of fried tomato
  • 1 glass of white wine
  • ½ l of fish stock
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1 teaspoon of saffron or food coloring
  • Olive oil
  • Salt


  1. Chop the onion, the pepper and the garlic. Cut the carrots into slices
    and cut the potatoes into segments.
  2. Take a pan, pour some olive oil and fry the onion and the pepper on
    medium-low heat, when the vegetables are tender add the garlic, fry
    for two minutes and add the fried tomato, the wine and the fish stock.
    Cook for 5 minutes, on medium-high heat, stirring the sauce to bind the
  3. Add the flying squid and the bay leaf, pour the rest of the fish stock
    until is covered, cook for 10 minutes.
  4. Add the potatoes, the carrots, the peas, the saffron, salt to taste, the
    paprika and cover all the ingredients with water.
  5. Cook on medium-low heat until everything is tender.


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