Cazuela de chipirones, or squid stew, is a traditional Spanish dish that’s hearty, flavorful and perfect as a main course. Here’s how to make it:
Recipe · Seafood
Baby squid casserole
- 11 ingredients
- 9 steps
Ingredients
- 1 kg fresh squid or cuttlefish, cleaned and cut into rings
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- 2 tomatoes, chopped
- 1/2 cup white wine
- 1/2 cup fish or seafood stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped parsley, to garnish
Step-by-step preparation
- Heat the olive oil in a large pot or casserole over medium heat.
- Add the chopped onion and garlic and sauté until soft and fragrant.
- Add the red pepper and cook until tender.
- Add the tomatoes and cook for a few minutes until soft and juicy.
- Sprinkle the smoked paprika over the vegetables and stir to combine.
- Add the squid or cuttlefish and cook for a few minutes until lightly browned.
- Pour in the white wine and stock and season with salt and pepper to taste.
- Cover the pot and simmer for about 20–25 minutes, until the squid is tender and the sauce has thickened.
- Serve the squid casserole hot, garnished with a little chopped parsley.
Squid casserole is a delicious, hearty dish, perfect for a family dinner or a special occasion. The combination of squid, vegetables, white wine and seafood stock makes a rich, flavorful stew that’s perfect for dipping crusty bread. Serve it with boiled potatoes or rice on the side to soak up the sauce. Enjoy!