Squid and Potato Stew

If the squid has not already been cleaned, clean it first and slice it into rings. Peel and wash the potatoes, then cut them into pieces. Peel the onion and garlic and finely chop them separately.

Heat the olive oil in a large pot. Add the onion and cook over medium heat, stirring occasionally, until softened and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Mix in the ground sweet paprika and tomato paste and cook for about 1 minute. Pour in the dry white wine and let it cook for 2 to 3 minutes so the alcohol can evaporate.

Add the strained tomatoes, stock, and bay leaf. Season with salt, ground pepper, and 1 pinch dried rosemary. Stir well, add the potato pieces, and cook for about 20 minutes until the potatoes begin to soften.

Stir in the sliced squid and continue cooking the stew over low heat for another 10-15 minutes, until the potatoes are fully tender and the squid is pleasantly soft.

Remove the bay leaf. Taste the stew and add more salt or ground pepper if necessary. Stir in the chopped fresh parsley. For a stronger flavor, you may optionally add a pinch of chili or a few black olives shortly before the end of cooking.

Serve the squid and potato stew while hot, ideally with a piece of fresh bread to accompany the rich tomato sauce.