Patatas negras con guiso de calamar, black potatoes with squid stew, is a Spanish dish of tender squid cooked in a flavorful tomato sauce and served over black potatoes. It’s often served as a main course or a tapa and is popular in many coastal regions of Spain.
To make it, the potatoes are peeled and cut into small pieces. They’re then boiled until tender and drained.
While the potatoes cook, the squid is cleaned and cut into small pieces. It’s then sautéed with onion, garlic and tomatoes in olive oil until cooked. Next, the sauce is seasoned with paprika, white wine and fish stock and simmered until thick.
Once the sauce has thickened, the squid goes back into the pan and cooks for a few more minutes so the flavors can blend. The dish is then served hot over a bed of black potatoes.
To make the black potatoes, the boiled potatoes are tossed in a mixture of squid ink, olive oil and garlic until evenly coated and black.
Black potatoes with squid stew is a delicious, unique dish for seafood lovers. The tender squid and rich tomato sauce make a hearty, satisfying dish, while the black potatoes add a striking visual touch. It’s a great example of Spain’s rich culinary heritage, which celebrates the abundance of fresh seafood along its coast and the creative use of ingredients to create stunning, delicious dishes.