The calamari with potatoes are a winter and nutritious dish, very tasty and easy to make. Both the preparation and cooking are quite fast, and can be served either as a small appetizer in small quantities, which as the second full-bodied course. With this dish we recommend a precise accompanying wine, a fruity white wine, served at around 10° C, not very aromatic but with good body.
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SQUIDS AND POTATO
Instructions
Place the potatoes on the cutting board, peel them (1) and then cut into pieces (2) not too large. Let them first at half-centimeter slices which then divide into four parts, which you will put in a bowl (3) aside.
So take the squids, remove the beak with the ink sacs if your fishmonger has failed to do so, then washing thoroughly. Cut off the tentacles (4) which then you will cut into small pieces (5). Then start cutting heads (6) into rings and put everything aside in a bowl.
Now take a large earthenware pot, pour in three tablespoons of extra virgin olive oil (7) and put it on the fire to warm up, remembering to insert between the pan and the stove the wire mesh appropriate not to spoil the pot with the flame. Meanwhile, peel the garlic and put it to brown (8) in the oil. Once golden, add the potatoes (9) into the pan and stir well.
Then add to the pan even the squids (10), mix and salt (11) at your will, then stir well again to not stick the ingredients, until the squid does not begin to expel a little bit of their water. Then pour the white wine (12) in the pot to evaporate it.
Wash well the tomatoes (13) and cut into four parts (14). Put everything in a bowl and add them to the pan (15) with the other ingredients.
Cook for about 30 minutes, and meanwhile chop the parsley (16). Once ready, take out from the heat and add the parsley (17), stir well and then sprinkle with black pepper (18) fresh ground. Mix well again and serve immediately in the table piping hot, or leave the food to rest if you prefer to serve cold. Serve with a fruity fresh white wine.
