Stewed squid with potatoes: a second of traditional sicilian cuisine fish and southern Italy in general. It is a dish, in my opinion, exceptional. Because simplicity always pays. Stewed squid with potatoes are a second home dish that in Sicily it is prepared in the same way also with totani. Remember that the squid are more tasty and cost a little’ less, but require cooking slightly longer. On my Youtube channel you will also find the VIDEO RECIPE step by step, to which you can subscribe to receive all the updates.
Stewed squid with potatoes are a dish easy to prepare, also ahead, and always please everyone, I can guarantee. Fundamental cooking times, that have to be or very short, or very prolonged. Worth the risk of gummy and decidedly unattretable squid. If you want, to the recipe you can add peas, both fresh and frozen. The principle, on the other hand, is the same as the CUTTLEFISH WITH PEAS. I recommend: don't forget to buy bread when you prepare stewed squid, because here the liner’ is a must!
Squid and totani are a raw material of excellence, don't forget to try to experiment with the recipe of the STUFFED SQUID, that of the GRILLED STUFFED SQUID, that of the TOTANI STUFFED WITH SAUCE. Or the delicious SQUID MEATBALLS. If you love this type of dish, You'll love. And if you're a people who love oriental flavors and fusion recipes, the SPICY SQUID SOUP it's the recipe for you.
Obviously, I also suggest you take a look at all my SICILIAN RECIPES. Have a good day.
1,6 kg of squid or squid already cleaned
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. Evaporating 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 some chopped fresh parsley.
MATCHING: 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 with a fine sense of smell, with a good balance between acidity and flavor.