Baked squid and potatoes

Ciavarella Cristiano

Calamari and baked potatoes are a very tasty second course. A recipe with a Mediterranean flavor characterized by squid stuffed with simple ingredients and accompanied by a side dish of potatoes and fresh tomatoes. For a dish of sure success.

1 kg of clean squid
500 g of potatoes
5 ripe tomatoes
1 small onion
1 clove of garlic
3 tablespoons of chopped parsley
2 cups of breadcrumbs
60 g of grated pecorino or Grana Padano
1 egg
extra virgin olive oil

To prepare baked squid and potatoes, start with the filling: in a bowl, combine the crumbled bread crumbs, grated cheese, a tablespoon of chopped parsley and the egg.

Salt, pepper and mix very well with your hands or a spoon until the mixture is as homogeneous as possible.

Clean the squid by separating the tentacles from the sacs and fill the latter with the filling.

Be careful not to overfill them to prevent the filling from coming out during cooking. If you want, you can also put the tentacles in the filling. Then close the squid with a wooden toothpick.

Peel the potatoes, wash them, dry them and cut them into evenly sized pieces. At the bottom of a pan pour two turns of oil slowly, over it spread the sliced onion, the chopped garlic, half of the peeled and chopped tomatoes, a spoonful of chopped parsley and a pinch of salt.

Place the squid on top and then distribute the pieces of potatoes. Sprinkle with the leftover parsley, distribute the remaining tomatoes, salt, pepper and grease with a drizzle of oil. Put in the oven, already hot at 200 °, and cook for about 40 minutes. Withdraw and let it rest for a few minutes.

Serve baked squid and potatoes while they are still hot.

Enjoy your meal!

Ciavarella Cristiano

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