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Catalan-style squid and octopus stew

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Recommended by

3 people

Squid and octopus cooked with rich Spanish flavours of smoked paprika and saffron. Served simply with crusty bread.

By James Martin

From Saturday Kitchen

Ingredients

2 tbsp olive oil
1 onion, roughly chopped
1 red pepper, cut into 2cm/¾in squares
2 garlic cloves, finely chopped
200g/7oz chorizo, cut into half-moons
1 tsp hot smoked paprika
¼ tsp saffron
400g/14oz potatoes, peeled, halved lengthways, then cut into thick slices
200g/7oz squid, cleaned
300g/11oz octopus, cleaned
1 x 400g/14oz can chopped tomatoes
250ml/9fl oz fish stock
salt and freshly ground black pepper
2 tbsp roughly chopped flatleaf parsley
crusty bread, to serve

Method

Heat a frying pan until hot. Add the olive oil, onion and red pepper and fry gently for 3-4 minutes, until softened.
Add the garlic, chorizo, paprika and saffron. Fry for 2-3 minutes, or until the oil begins to be released from the chorizo.
Add the potatoes and stir to combine.
Remove the tentacles from the squid and set aside. Cut the body into bite-sized squares. Cut the octopus into 4cm/1½in pieces.
Add the squid and octopus to the pan and stir well.
Add the tomatoes and fish stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30 minutes, or until the squid and octopus are tender. Season, to taste, with salt and freshly ground black pepper.
Sprinkle over the parsley and serve with crusty bread.