Squid Stew with Potatoes, Peas and Smoked Paprika
Makes 1 serving

INGREDIENTS
200 g Squid, cleaned, cut into rings and pieces (Weighed raw.)
180 g Potato (Raw, peeled weight.)
200 g Chopped tomatoes, tinned
60 g Frozen peas
80 g Onion
2 cloves, about 6 g Garlic
1 tsp Smoked paprika
2 tsp (8 g) Olive oil
50 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
One Bay leaf
A handful, chopped Fresh parsley

METHOD
1. Soften the onion in the oil over a medium heat for six minutes, then the garlic and paprika for a minute.
2. Add the squid and stir for two minutes until it turns opaque, then the wine, bubbling it down by half.
3. Add the tomatoes, bay leaf, the potato in 2 cm chunks and a splash of water. Cover and simmer very gently for forty minutes, until the squid gives easily to a knife and the potato is soft.
4. Stir in the peas for the last three minutes, then the parsley. Check for salt.

Contains molluscs and sulphites.

RECIPE NOTES
The long simmer is the point. Squid that would be rubber at ten minutes is tender at forty, and the stew is better the next day.
The potato thickens the sauce as it cooks. Cut it smaller and it dissolves in; larger and it stays as chunks. Both are correct.

Full recipe: https://www.getfuel8.com/recipes/squid-stew-potatoes-peas-paprika
