Although squid can be quite expensive today, it used to be not profitable for fishermen and therefore used as bait for other fish or discarded. Paired with potatoes, it was a common meal for many poor families, especially in the Southern regions.
Serves: 4 | Preparation time: 15 mins | Cooking time: 25-30 mins
- Potatoes: 1 kg
- Squid, possibly fresh: 600 g
- Cherry tomatoes: 100 g
- Parsley, fresh: 20 g
- White wine, dry: 75 ml
- Chili pepper: 1
- Garlic: 2 cloves
- Extra virgin olive oil (EVOO): 5 tbsp
- Salt: to taste
Chop the tomatoes, the parsley and the chili pepper in small pieces. Peel both garlic cloves.
Brown one of the garlic cloves in a pan with half of the oil.
Dice the potatoes into cubes and add them to the pan. Cook until the potatoes are easy to prick through with a fork.
Cut the squid into rings and fry it in the same pan with the rest of the oil, the other garlic clove and the chili pepper. Pour in the wine and leave it to simmer until it evaporates completely. Add the tomatoes and the parsley and cook for 10 minutes over medium heat.
Add the potatoes to the squid, mix thoroughly and cook for 10 more minutes.
Serve warm, garnished with a drizzle of olive oil.