Today I’m posting recipe to make Squids and Potatoes, a dish you can serve as a hot appetizer for a fish dinner, or else as a second course, or even as a single course.
Freshness of squids and quality of potatoes (firm and floury) will make the difference: this dish should have sea taste, and potatoes should melt into your mouth 😉
Now I leave you to the recipe and go back to work, I have to finish everything within 2 p.m., as I have my second Easter recipe afternoon with my sister: I’ll make sweets and she’ll help me with decorations… and, of course, there will be lots of tittle-tattle 😉
Have a good day, XOX
Preparation Time: 25 min.
Cooking Time: 35 min.
Total Time: 1 hour
Boil potatoes for 15 minutes in boiling salted water. Peel them and cut them in quite big pieces.
Clean squids (clic here to see how to clean them) and cut them into rings.
In a large pan, brown garlic and red pepper with some oil. Then add squid rings and some wine, and let simmer till reduced.
Add in potetoes, tomatoes and parsley, stir and cook for a few minutes.
Stir in 1/2 glass of water, cover with a lid and let cook for about 20 minutes. Add some more water if needed.
Finally, season to taste, add some additional freshly chopped parsley, and serve.
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