Potato and Squid Stew in a Casserole

At this time of year and after days of binge eating I always need a comforting stew that isn't heavy, and this potato stew with cuttlefish or squid is very popular at home, and the best part is that it's easy to make.

This dish is very typical in the areas of Cádiz, Huelva and Seville. It's a fishermen's dish and today it's a classic in many homes, so it needs little introduction.

Just one clarification I want to make: it's generally made with cuttlefish but if that's hard to find you can use a good squid or sepia: ask your fishmonger to cut and clean it for you and you're ready to go, you'll see it turns out just as delicious.

Cocotte Redonda Evolution Le Creuset, Pallarès stainless steel table knife and acacia wood cutting board with handle T&G

Ingredients

• 1 medium cuttlefish/squid about 900 gr more/less (cleaned and chopped)
• 5 medium potatoes
• 1 medium onion
• 1 green pepper
• 3 garlic cloves
• 1 medium tomato, grated
• 1 glass of white wine or manzanilla
• 1/2 teaspoon sweet paprika
• Water or fish stock
• Oil and salt

Preparation

1. Buy a good cuttlefish (or sepia/squid in this case) at the fishmonger and ask them to cut it into pieces. If you take the opportunity to buy another fish to use the head and bones for a good stock, it will serve the recipe well.
2. In a skillet, add olive oil, onion and pepper, all very finely chopped. Fry everything over low heat until well softened, don't rush it.
3. When everything is nicely softened, add the garlic sliced and a grated tomato. Stir for about ten minutes so everything mixes.
4. Lower the heat, you know that in cooking everything is time and care.
5. Now add the cuttlefish or squid, add salt and mix well.
6. Add a glass of white wine or manzanilla, and wait for it to reduce.
7. Now it's time to add the potatoes, previously cut into slices (this will release starch and thicken the mixture).
8. To continue cooking, now pour in the stock from the fish head and bones. If you don't have fish stock, add water.
9. Also add the teaspoon of paprika and stir everything — do it gently, carefully so as not to break the potatoes too much.
10. Continue cooking until you see the cuttlefish or squid is very tender, that's about 15-20 minutes, and it's ready to serve.

Cocotte Redonda Evolution Le Creuset and Revol round porcelain plates

Notes:

1. Like all stews, it's much better to eat it the next day since the flavors concentrate and meld and it's tastier.
2. Remember that because it contains potatoes it should not be frozen.