Stewed squid with potatoes

MONIX Chipirones guisandos con patatas

At home we love seafood. By themselves they add a lot of flavor to dishes and are usually very easy to cook.
Today we prepare some cephalopods such as cuttlefish, squid, octopus... they are delicacies that you have to integrate into your menu because they are really delicious.
Stewed, with rice, with boiled potatoes, inside empanadas, grilled... they always turn out well.
Today we cook with you and I hope you like the result.

For 4 people
Total time: 45 minutes
1 kg of clean squid
Extra virgin olive oil
1 onion chopped
1 Italian green pepper, chopped
1 clove of minced garlic -optionalSalt to taste
2 tablespoons of tomato
100 ml cooking wine
4-5 potatoes, peeled and crushed into medium pieces
Fish broth to half cover the potatoes
2 bay leaves
You will need a Monix® TITAN ROCK tall saucepan with a 28 cm glass lid.


  1. Cut the onion and green pepper into small pieces. Do the same with 1 clove of garlic. Peel, wash and crush the potatoes into pieces and set aside.
  2. Put a splash of oil in the TITAN ROCK saucepan, heat it and pour the vegetables. Cook over medium heat with a little salt until soft - about 10-15
  3. Add the cleaned and drained squid and sauté. Add 2 tablespoons of tomato and stir.
  4. Add the wine and let it evaporate for 5 minutes. Add the crushed potatoes, the broth until the potatoes and bay leaf are half covered and cook for 25 minutes over low heat.
    half with the lid. When the potato is soft, dish is ready.
    NOTE: If you want to give it a rogue touch, add a cayenne.

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