Rioja-style squid with traditional northern flavour

Ingredients

• 1 kgsquid
• as neededextra-virgin olive oil
• 2garlic cloves
• 1onion
• ½red pepper
• ½green pepper
• 200 mlwhite wine
• 2cayenne chillies
• to tastesalt and black pepper
• 50 gñora pepper paste
• 1 teaspoonsweet paprika

Instructions

1. 1

   Chop the vegetables

   Finely chop the red and green peppers, onion and garlic.

2. 2

   Cook the sofrito

   Heat extra-virgin olive oil in a frying pan. Add the chopped vegetables, two cayenne chillies and salt, then cook for 10 minutes over a medium heat (setting 6 out of 9).

3. 3

   Prepare the squid

   Clean the squid thoroughly, pat it dry and cut it into rings.

4. 4

   Season the sauce

   Once the vegetables have softened, stir in the sweet paprika. Add diced or crushed tomato and the ñora pepper paste, cook for 2 minutes, then pour in the white wine and cook for a further 2 minutes. Blend the sofrito until smooth.

5. 5

   Simmer the squid

   Add the squid, a little salt and black pepper. Cover and cook for 30 minutes over a medium-low heat (setting 5 out of 9), stirring often and especially towards the end so the sauce does not stick.

6. 6

   Serve the stew

   Serve the Rioja-style squid with plain rice or mashed potatoes, and bread for mopping up the tomato sauce.

What is Rioja-style squid?

This is a Spanish-style squid stew, named for Rioja, a region in northern Spain. Its character comes from gently cooked vegetables, paprika, ñora pepper paste and white wine, which form a rich sauce around the squid.

This version blends the sofrito before adding the squid, making the sauce smooth and allowing it to coat the rings. The method mentions tomato, though the supplied ingredient list does not give a quantity for it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The squid provides most of the protein, while the peppers and any tomato contribute carbohydrates. Olive oil carries most of the fat; serve a portion with vegetables or a modest helping of rice or mash to round out the plate.

Build the sofrito gently

Vegetables: Finely chopping the onion, peppers and garlic helps them soften evenly during the 10-minute cook.

Oil and heat: Use enough olive oil to coat the pan and cook the vegetables over a moderate heat. They should soften without catching.

Mind the paprika and wine

Paprika: Stir it into the softened vegetables before adding the wet ingredients, so it disperses through the sofrito. Avoid letting it sit over the heat for too long, as it can turn bitter.

Wine: After the tomato and ñora paste have cooked for 2 minutes, add the wine and give it another 2 minutes before blending, as the method directs.

Clean and cut the squid

Preparation: Clean the squid thoroughly, then dry it well before slicing. Even rings make for a more consistent texture in the stew.

Cooking: Keep the pan covered for the 30-minute simmer and stir regularly. Check the squid towards the end; it should be tender, and the sauce should stay loose enough to stir.

Blend for a smooth sauce

Blend the sofrito after the wine has cooked for 2 minutes and before the squid goes in. Take care with hot liquid and use a blender suitable for warm mixtures.

Once the squid is added, keep it simmering gently rather than letting the sauce boil hard. Stir particularly often near the end to stop the sauce catching on the pan.

What to serve alongside

Rice or mashed potatoes make a simple base for the stew and soak up its sauce. Crusty bread is also useful for serving alongside.

The recipe has cayenne for heat, so a mild side dish helps keep the chilli from overwhelming the meal. Add salt and black pepper to taste as you finish.

Recipe notes & tips

• Dry the squid after cleaning so excess water does not thin the sauce.
• Finely chop the vegetables to help them soften evenly.
• Stir the paprika in briefly before adding the tomato and wine.
• Blend the sofrito before adding the squid, as directed.
• Stir frequently during the final part of the simmer to prevent sticking.

Variations

• Adjust the heat: Use one cayenne instead of two for a milder stew.
• Serve with rice: Spoon the squid and sauce over plain cooked rice.
• Choose mash: Pair it with mashed potatoes instead of rice.
• Add herbs: Finish with a little chopped parsley for a fresh note.
• Use bread: Put crusty bread on the table to mop up the sauce.

Common mistakes to avoid

• Adding squid while wet: Pat it dry first so it does not release excess water into the stew.
• Scorching the paprika: Stir it in briefly and follow promptly with the other sauce ingredients.
• Skipping the stirring: Stir often, especially near the end, to keep the sauce from sticking.
• Boiling the stew hard: Keep it at a gentle simmer for more even cooking.
• Guessing the tomato amount: The method calls for diced or crushed tomato, but the ingredient list gives no quantity; check the original recipe before cooking.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, stirring so the sauce does not catch; add a splash of water if it has thickened.

Frequently asked questions