Stewed potatoes with squid and prawns

Ingredients

• to tasteextra-virgin olive oil
• 1 largesquid
• 300 gprawns or king prawns
• to tastesalt
• 2leeks
• 1Italian green pepper
• 1Italian red pepper
• 3 clovesgarlic
• 2dried cayenne chillies
• 1 teaspoonsweet paprika
• 200 glight fried tomato sauce
• 100 mlbrandy
• 5potatoes
• 1,250 mlwater

Instructions

1. 1

   Sear the squid

   Heat a good amount of extra-virgin olive oil in a casserole over a high heat. Add the squid, cut into rings and lightly salted, and sauté for 2 minutes. Lift it out and set aside.

2. 2

   Chop the vegetables

   Finely chop the leek, both peppers and the garlic, then add them to the casserole.

3. 3

   Soften the vegetables

   Add the two crumbled cayenne chillies and cook the vegetables in the same oil over a medium heat (5/9) for 15 minutes, stirring often.

4. 4

   Add the tomato

   Stir in the sweet paprika for 5 seconds, then add the fried tomato sauce. Cook for 5 minutes over the same heat.

5. 5

   Flambé the brandy

   Pour in the brandy and, after 3 seconds, carefully set it alight to flambé the sauce until the alcohol has evaporated.

6. 6

   Add the potatoes

   Peel the potatoes and break them into irregular chunks, then add them to the casserole. Breaking rather than slicing them helps release their starch.

7. 7

   Simmer the stew

   Pour in the water, using enough to cover the ingredients by no more than about two finger-widths. Cook over a medium heat (5/9) for 25 minutes.

8. 8

   Finish with prawns

   In the final minute of cooking, or just after turning off the heat, add the peeled prawns and gently shake the casserole. The residual heat will cook them.

9. 9

   Serve the stew

   Ladle the potato stew with squid and prawns into bowls and serve.

What is potato stew with squid and prawns?

This is a Spanish-style seafood stew built around potatoes, squid and prawns in a savoury vegetable and tomato base. Potato stews are a familiar part of Spanish home cooking, with ingredients and seafood varying by region and household.

Here, the potatoes thicken the broth as they simmer, while the squid is seared first and the prawns go in at the end. That order gives the sauce time to develop without leaving the prawns to cook for the full length of the stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while the olive oil and brandy contribute to the dish’s energy; the squid and prawns provide its seafood protein. Serve a bowl with a green salad or vegetables to add freshness and balance the meal.

Building the flavour base

Leek and peppers: chopping them finely helps them soften evenly into the sauce during their 15-minute cook.

Paprika and tomato: briefly stirring the paprika into the softened vegetables releases its flavour; adding the tomato straight afterwards helps prevent it from scorching.

Brandy: flambéing adds a distinct note to the sofrito. Take care around the flame, and keep the pan clear of anything that could catch fire.

Getting the potatoes right

Rough chunks: peel the potatoes and break them into uneven pieces rather than cutting neat slices. The broken edges release starch and help give the broth a fuller texture.

Water level: add enough water to cover the ingredients, but keep it to no more than about two finger-widths above them. Too much liquid can leave the stew thin.

Timing the seafood

Squid first: a quick, 2-minute sauté over high heat gives the rings a head start and lets you set them aside while the vegetables cook.

Prawns last: add them in the final minute or after switching off the heat, as directed. Their small size means residual heat can finish cooking them without a long simmer.

Checking the texture

Potatoes: after 25 minutes, check that the chunks are tender when pierced. If they still feel firm, continue simmering until cooked through.

Broth: the potato starch should give the liquid some body, but it should remain spoonable. Shake the casserole gently to move the ingredients without breaking up the potatoes.

Serving the stew

Serve it hot in deep bowls so each portion includes potatoes, squid, prawns and broth. Crusty bread is a useful accompaniment for soaking up the sauce.

For a simple, balanced plate, pair a moderate bowl with a green salad or another crisp vegetable side.

Recipe notes & tips

• Cut the squid into rings of similar thickness so they cook evenly during the brief sauté.
• Stir the vegetables regularly while they soften to help them cook without catching.
• Have the ingredients ready before flambéing, and keep the casserole away from kitchen towels and other flammable items.
• Break the potatoes into chunks over the casserole so their starchy edges fall into the stew.
• Add the prawns right at the end and avoid boiling them for an extended time.

Variations

• Adjust the heat: use one cayenne chilli for a milder stew or add more only if you want extra spice.
• Use king prawns: choose king prawns instead of smaller prawns, as allowed in the ingredient list.
• Add fresh herbs: scatter chopped parsley over the bowls just before serving.
• Serve with bread: offer crusty bread alongside to mop up the tomato broth.
• Make it ahead: cook the stew through the potato stage, then reheat gently and add the prawns at the end.

Common mistakes to avoid

• Crowding the squid: if the rings overlap, they may steam rather than sauté; use a roomy casserole and spread them out.
• Scorching the paprika: it can turn bitter if cooked too long; stir for just 5 seconds before adding the tomato.
• Adding too much water: excess liquid can make the broth thin; keep it no more than about two finger-widths above the ingredients.
• Cutting the potatoes cleanly: smooth cuts release less starch; break them into irregular chunks as instructed.
• Overcooking the prawns: a long simmer can make them tough; add them in the last minute or after turning off the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a saucepan until piping hot, taking care not to simmer the prawns for too long.

Frequently asked questions