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