Catalan-Style Squid and Octopus Stew

Squid and octopus cooked with Spanish flavours of smoked paprika and saffron, served simply with crusty bread.

Seafood Main Course Chorizo Stew Spanish

Estimated Nutrition

Calories

546.4

kcal / serving

2185.5 kcal total

Carbs

34.2g

per serving

136.8 g total

Fat

29.6g

per serving

118.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

piece

Crusty Bread

to serve

Liquids

250

Fish Stock

Meat

200

Chorizo

cut into half-moons

NutsSeeds

clove

Garlic

finely chopped

Smoked Paprika

hot

1.25

Saffron

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Flat leaf Parsley

roughly chopped

OilsFats

Olive Oil

Seafood

200

Squid

cleaned

300

Octopus

cleaned

Vegetables

piece

Onion

roughly chopped

piece

Red Pepper

cut into 2cm squares

400

Potato

peeled, halved lengthways, then cut into thick slices

400

Chopped Tomato

canned

Method

Heat a frying pan and gently fry the olive oil, onion, and red pepper for 4 minutes until soft.

Add the garlic, chorizo, paprika, and saffron, then fry for 3 minutes until the chorizo releases its oil.

Add the potatoes and stir to combine with the other ingredients.

Separate the squid tentacles and cut the body into bite-sized squares and the octopus into 4cm pieces.

Add the prepared squid and octopus to the pan and stir well.

Add tomatoes and fish stock, bring to a boil, then simmer for 30 minutes until tender.

Season with salt and pepper, sprinkle with parsley, and serve with bread.