Name: Calamari, Chorizo and Potato Stew
Prep time: 15 min
Cook time: 45 min
Ingredients: ½ Ib frozen calamari tubes thawed and cut into ¾" rings. (you can use a combination of tubes and tentacles); 5½ oz spanish style or portuguese chorizo sliced into coins.; 1 tbsp olive oil; 1 red onion, chopped; 2 medium tomatoes, chopped; 2 white potatoes, peeled and diced; 3 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp dried oregano; 2 bay leaves; 15 oz. can tomato sauce; ½ cup red wine; 1-2 tsp sugar; salt to taste; fresh italian parsley leaves

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A hearty Spanish-style stew with tender calamari, chorizo and potatoes simmered in a rich tomato and wine sauce.

Seafood stews are among my favorite dishes, especially Mediterranean and Spanish-style versions with calamari and chorizo. I found the perfect inspiration in a recipe by Jane Hornby, and with a few days of cooler temperatures (finally!), I had to make a pot of this delicious stew. Recipe has been adapted based on what I had in my fridge and pantry, and it turned out fantastic!

Easy, Savory Spanish Stew

This is an easy stew that you can make in about 45 minutes. Here are the ingredients you’ll need.

Frozen calamari tubes – Thawed and cut into ¾-inch rings. You can also use a combination of tubes and tentacles.
Chorizo – Spanish style chorizo or you can also substitute Linguica or Portuguese sausage.
Red onion
Medium tomatoes – Fresh tomatoes add texture to the stew. Use two regular tomatoes or three Roma tomatoes.
White potatoes – Peeled and diced.
Garlic – Fresh minced garlic adds flavor to the sauce.
Smoked paprika – Adds a lovely smoky flavor.
Dried oregano – For a little Mediterranean flavor.
Bay leaves – Add depth to the sauce.
Tomato sauce – I used plain tomato sauce without added olive oil or seasonings.
Red wine – Adds richness and depth to the tomato sauce.
Olive oil
Sugar – Helps balance the acidity of the tomatoes.
Salt – Chorizo already adds plenty of salt, so taste the stew before adding more.
Fresh Italian parsley – For garnish.

How to Make This Delicious Stew

Brown the chorizo. Heat a large pan or Dutch oven over medium heat. Add the sliced chorizo and cook until lightly browned. Transfer to a plate and set aside.
Build the flavor base. Add olive oil to the same pan and sauté the red onion until softened and translucent. Add the garlic, smoked paprika, and oregano. Stir for about a minute until fragrant.

Add the tomatoes. Stir in the chopped tomatoes and cook until they begin to soften and break down.
Make the tomato sauce. Add the tomato sauce, red wine, sugar, and bay leaves. Stir to combine and let the sauce simmer for a few minutes.
Cook the potatoes. Reduce the heat to medium-low and add the diced potatoes. Cover the pan and simmer for 20–25 minutes, or until the potatoes are tender.

Add the calamari and chorizo. Remove the bay leaves and return the browned chorizo to the pot. Add the calamari and simmer for about 5–6 minutes, or until just tender. Be careful not to overcook the calamari, as it can become tough and rubbery.
Season and serve. Taste the stew and add salt as needed. If the tomato sauce tastes a little too acidic, add a touch more sugar to balance the flavors.

Serving Ideas

Ladle a generous portion of this stew into your favorite bowl. I used my Blue Calico pasta bowl by Burleigh Pottery. Garnish with fresh Italian parsley and serve with lemon wedges on the side.

This stew is delicious with a slice of crusty bread for soaking up the savory sauce. You can also serve it with a side of couscous for a satisfying meal.

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