Squid and potatoes in sauce represent a traditional seafood main course, characterized by simple and genuine ingredients that together create an irresistibly appetizing dish.
Accompanied by slices of rustic bread, squid with potatoes offers a unique taste experience: the combination of fresh squid and potatoes is a perfect match, enhanced by a rich and aromatic sauce. This dish is much more than a simple recipe: it is a story of flavors, of the sea, and of passion.
The preparation of squid and potatoes in sauce is very simple and starts with the squid, carefully cleaned and divided into rings and tentacles. The freshness of the squid is essential to ensure the tenderness and flavor of the dish. Next, ripe and fragrant peeled tomatoes are added, which blend with the aromas of the sea, creating a symphony of flavors.
The sauce must cook slowly, allowing the ingredients to blend and release their aroma throughout the kitchen. The potatoes, firm and golden, are cut into chunks and mixed into the sauce in a creamy and flavorful embrace. Slow cooking is the secret to obtaining a dense and rich sauce that perfectly envelops the squid and potatoes, making each bite an unforgettable experience.
The result is a dish where the squid is tender, the potatoes soft but not mushy, and the sauce dense and rich, with a taste reminiscent of the sea and sun. Perfect for a family dinner or to impress friends with a traditional and flavorful recipe, squid with potatoes in sauce is an invitation to discover and savor the simplicity and genuineness of Italian cuisine.
Don’t miss these other delicious fish-based mains:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 378.89 (Kcal)
- Carbohydrates 30.94 (g) of which sugars 4.92 (g)
- Proteins 29.09 (g)
- Fat 15.67 (g) of which saturated 3.83 (g)of which unsaturated 3.64 (g)
- Fibers 4.98 (g)
- Sodium 1,276.62 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Squid and Potatoes in Sauce
- 1.76 lbs squid
- 1.32 lbs potatoes
- 14 oz peeled tomatoes
- 1 bunch parsley
- 1 clove garlic
- 1/4 cup white wine
- 4 pinches salt
- 4 tbsps extra virgin olive oil
- 1 cup water
Preparation of Squid and Potatoes in Sauce
You can have your trusted fishmonger clean the squid, or you can remove the skin yourself and cut the body into rings and the tentacles into pieces. Rinse them under running water and dry them very well, patting them with a paper towel.
In a pan, brown the garlic clove and add the squid. Let them absorb the flavors for a few minutes and then deglaze with the white wine.
Now, add the tomatoes and two pinches of salt. Cook over medium heat for 15 minutes.
In the meantime, peel the potatoes and cut them into chunks.
After a quarter of an hour, remove the squid from the heat and transfer them to a plate. Pour a tablespoon of oil into the same pan where you cooked the squid and add the potatoes. Salt and brown the potatoes for a couple of minutes. Then, add a cup of water and cook over low heat for 15 minutes.
Now, add the squid and the sauce to the potatoes and complete the cooking for another 5 minutes.
Finally, sprinkle with fresh parsley and a drizzle of oil.
Tips for Squid with Potatoes
– You can add a lively note to the dish by adding a chili pepper to the sauce.
– The secret to the perfect sauce is slow cooking. Let the sauce simmer on low heat, so the flavors blend and become intense.
– Serve the squid and potatoes in sauce with slices of rustic bread. The bread will be perfect for soaking up the delicious leftover sauce.
Storage
Squid and potatoes can be stored in the refrigerator, sealed in an airtight container, for 2-3 days. Before consuming, reheat over low heat to maintain the texture and flavor.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
Sure, squid and potatoes in sauce can be prepared in advance and reheated when serving. In fact, the dish can be even more flavorful if prepared the day before, as the flavors have time to blend better.
What type of potatoes is best for this recipe?
Yellow potatoes are ideal because they hold their shape well during cooking and have a creamy texture.
Can I use calamari instead of squid?
Yes, calamari are an excellent alternative to squid. They have a similar texture and go well with potatoes and sauce.
