The finished recipe. Squid Stew with Potatoes, Peas and Smoked PaprikaIngredients 1 to 6. 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 GarlicIngredients 7 to 11. 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 parsleyStep 1. Soften the onion in the oil over a medium heat for six minutes, then the garlic and paprika for a minute.Step 2. Add the squid and stir for two minutes until it turns opaque, then the wine, bubbling it down by half.Step 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.Step 4. Stir in the peas for the last three minutes, then the parsley. Check for salt.
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