Calamari stew with potatoes: a plate, in my opinion, exceptional. Because simplicity always pays. Is, Since it's one of my favorite dishes and that the recipe is one of the first that I published, last night I prepared for dinner and now republished with new photos, just taken. This is a second fish that you do at least once a month in all households in Sicily, or with the squid or more often with the squid. Remember that the squid are more tasty and cost a little’ less, but require cooking slightly longer. The stewed squid with potatoes are an easy dish to prepare, also ahead, and always please everyone, I can guarantee. Do not forget to buy bread when you prepare the squid stew, because here the liner’ is a must!
If you want, you will also find the VIDEO RECIPE step by step of calamari stew with potatoes on my You Tube Channel, to which you can subscribe to receive all the updates. Obviously, do not forget to have a look at all my RECIPES WITH SQUIDS and all my SICILIAN RECIPES. Have a good day.
SQUID STEW WITH POTATOES (Sicilian recipe)Print This
- 1,6 kg of squid or squid already cleaned
- 6 potatoes
- 2 cloves of garlic
- parsley as required
- half a glass of dry white wine
- salt to taste
- pepper or hot pepper as required
- extra virgin olive oil as required
- vegetable broth as required (Optional)
To prepare the squid stew, wash and peel the potatoes: cut them in half and then into quarters, dry them and sauté in skillet in hot oil, turning them often, until they are evenly browned. In this way they will taste better and do not break during subsequent cooking with fish. Put them aside.
Wash and dry the squid and cut into rounds about two centimeters thick: in the Pan where you sauté the potatoes put the squid, the chili and garlic finely chopped with a drizzle of extra virgin olive oil. Saute all together and, When the Squid will become rosati, Deglaze with white wine. Evaporate the alcohol, then add the chopped parsley, Add salt and distribute on squid and potatoes. Stretch the sauce with a glass of hot water or vegetable broth and cook for about 20 minutes.
Remember that the squid can't stand the ' half-bakes ': or cook them shortly, or bake very long, otherwise you harden. The same concerns the squid: I advise you to carefully fry the fish for 15 minutes, then add the potatoes (already browned, never put them in the pot without having fried) and cook, because the squid are tastier but require longer cooking times. Serve the squid stew with potatoes by spraying the plate with a drizzle of raw oil, black pepper and a little’ chopped fresh parsley.
THE PAIRING: With this delicious dish but simple flavours, We recommend a white wine Liguria, a Cinque Terre Doc Costa da Posa: is a blend of Woods, Albarola and Vermentino produced by namesake Winery in 150,000 bottles. A wine from the nose end, with a good balance between acidity and flavor.