Stewed squid with potatoes and cherry tomatoes is a simple and tasty seafood dish that is prepared quickly with a few genuine ingredients. It’s a stewed recipe where the squid cooks together with potatoes and cherry tomatoes, providing a complete dish with a side ready in a single saucepan.
The squid remains tender, the potatoes become creamy and are enriched with the sea flavor, while the cherry tomatoes create a delicious sauce perfect for dipping: serve them with toasted rustic bread and you will win everyone over at the table!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, New Year's Eve
Ingredients for Stewed Squid with Potatoes and Cherry Tomatoes
- 1.1 lbs squid (already cleaned)
- 1.1 lbs potatoes
- 7 oz cherry tomatoes
- 2 cloves garlic
- 1/4 cup white wine
- extra virgin olive oil
- chopped parsley
- 1/2 chili pepper
- salt
- pepper
Tools for Preparing Stewed Squid with Potatoes and Cherry Tomatoes
- Casserole
- Wooden Spoon
- Cutting Board
- Knife
How to Prepare Stewed Squid with Potatoes and Cherry Tomatoes
Wash the squid, dry them, and cut them into rings. Peel the potatoes, rinse them, and cut them into chunks. Wash the cherry tomatoes, cut them in half, and remove the seeds.
In a casserole, heat a drizzle of oil with the garlic and chopped chili pepper.
Add the squid and brown them for a couple of minutes, then deglaze with the white wine and let it evaporate.
Add the potato chunks and cherry tomatoes. Cover with a lid and cook on low heat for about 20 minutes, stirring occasionally. If necessary, add a little hot water or boiling broth to prevent sticking.
Once cooked, adjust with salt and pepper, finish with chopped parsley and serve hot with slices of toasted bread.
Storage
Stewed squid with potatoes and cherry tomatoes can be stored in the refrigerator for 1-2 days in an airtight container. When serving, reheat them in a pan with a drizzle of oil or a little water. Freezing is not recommended.
Tips
For a richer sauce, you can replace fresh cherry tomatoes with tomato pulp.
Add some black olives and capers for an even more intense Mediterranean flavor.
For a lighter dish, use less oil and use a whole chili pepper to be removed at the end of cooking.
Variations
Baked Squid with Potatoes: After browning the squid, add potatoes and cherry tomatoes in a baking dish and bake at 350°F for 25-30 minutes.
Squid with Potatoes and Peas: Add 5.3 oz of frozen peas during the last 10 minutes of cooking.
Squid with Potatoes in White: Omit the cherry tomatoes for a more delicate and creamy version.
FAQ (Frequently Asked Questions)
Can I use calamari instead of squid?
Yes, calamari and squid can be interchanged without issue: the result will be just as delicious.
Can the squid be cooked in a pressure cooker?
Sure, about 10 minutes of cooking will suffice after sautéing.
Can they be prepared in advance?
Yes, but it’s recommended to warm them gently just before serving to maintain their tenderness.
