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Calamari and potato stew

by Ada Parisi
41071 views 5 min read

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.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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.

You can also find the VIDEO RECIPE step by step of calamari stew with potatoes, with all my tricks for perfect success.

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.

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Carl 10 February 2018 - 02:09

Doesnt squid get rubbery if you cook it long you have it cooking for 20 min will it be chewy?? by the way that receipe looks tremendous

Ada Parisi 10 February 2018 - 17:33

There are no Carl, you must cook squid only for a very short time (2-3 minutes) or for more than 20 minutes. Squid will be tender, give it a chance! Thank you so much for your comment! ADA

Fabrizio caffarelli May 1, 2016 - 08:29

Excellent recipe, but for the sake of accuracy squid and squid are not fish, but mollusks . A hug

Ada Parisi May 1, 2016 - 09:55

Hello Fabrizio, of course I'm of molluscs. For the sake of accuracy are cephalopods. But you will agree with me that, dovendoli class in a menu, squid recipes, Octopus, calamari, clams, clams, mussels and anything else that should be added to the first dishes or fish main courses. Happy may day. ADA.

Giovanni November 10, 2015 - 12:09

Dear Ada, You may fugarmi doubt? About the preparatory cooking of potatoes is correct to assume that Sauté serves to prevent flaking out below? If you, 10-15 seeds cooking is a′ just to let take their color? What with Squid, can be replaced by squid) And if you, is correct in that case fade it with wine when their fund is almost completely dry? Thank you for your infinite and kind patience ;)

Ada Parisi November 10, 2015 - 12:17

Hi John, did you go to fish’ a very old recipe! I don't remember even more to have it on the site and I would say that I must soon remake photos! I find it a little’ inaccurate in the preparation, in the sense that is correct but jump a few logical step, as rightly noted. Is’ entirely correct what you say: the potatoes are fried on high heat just until golden brown, to prevent cooking Cook and who know how to ' stew '. You can replace them with the squid squid (only better, are tastier) but you have to cook them longer because they are harder. You have to add wine when, put the squid in pan and browned, change color. Add the wine, leaves evaporate the alcohol and continue cooking with a little’ of broth. Thank you (and now I put hand to the recipe and I write better). ADA

Frank February 27, 2013 - 14:43

Looks fantastic! I love squid.

fratelli_ai_fornelli February 27, 2013 - 14:49

We too, Thanks!!!

mutfak türk February 27, 2013 - 13:11

muhteşem. muhteşem. çok lezzetli görünüyor.

fratelli_ai_fornelli February 27, 2013 - 13:15

Thank you for your compliments: I hope to see you again!

conunpocodizucchero.it February 27, 2013 - 09:51

King and Queen! :-) fantasic


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