For the stew

1 tbsp chives, finely chopped

few thyme sprigs, leaves only

1 tsp sweet smoked paprika, plus a little for the aioli

50ml dry white wine

450g vine tomatoes

500g prepared squid, tubes cut into rings, plus tentacles

450g large new potatoes, peeled and cut into bite-sized chunks

small pack flat-leaf parsley, leaves roughly chopped

For the aioli

1 tbsp garlic infused oil

4 tbsp good mayonnaise, ideally olive oil-based

squeeze of lemon juice, plus extra to serve


Heat a large wide pan with 2 tbsp, add the thyme. Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan.

Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed.

Add the squid, make sure it’s nestled well into the juices, then cover again and simmer for 1 hr.

Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry.

Mix the garlic infused oil, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.

Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked.

Stir in the parsley and serve with a dollop of the aioli, a squeeze of lemon .

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Tender squid with smoked paprika