These squid and potatoes with sauce they are a very appetizing second course. A classic recipe, typical of many sea kitchens, based on simple ingredients but well balanced, which give an always tasty dish.
Ingrediants
- 1 kg and 200 g of squid
- 800 g of potatoes
- 400 g of tomato puree
- 1 clove of garlic
- 1/2 glass of dry white wine
- 2 tablespoons of chopped parsley
- extra virgin olive oil
- salt
- black pepper
THE squid and potatoes with sauce they are a very appetizing second course that includes simple ingredients. There recipe it is not complex at all, it just requires a little patience and attention if you start from fresh squid, whole and to be cleaned. If instead of cleaning the fishmonger has already taken care of it then the recipe becomes decidedly easy.
Another advantage of this dish is that it can also be prepared with well in advance: like all humid ones, in fact i squid with potatoes in sauce they are tastier and tastier after a few hours of rest.
If you love the stewed fish main courses molluscs are particularly suitable for this type of preparation, for example cuttlefish with ginger or squid alla marinara. Instead, if you are looking for others main courses with sauce, try these 20 shoe-proof recipes to do right away.
With a stuffed from bread, cheese and the same chopped tentacles, on the other hand, are also very good the squid stuffed with sauce.
OTHER TASTY RECIPES: Baked stuffed squid, Viareggio Pancotto, Baked squid rings
How to prepare: Squid and potatoes with sauce
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min – 35 min
- Portions
-
4 – 5
How to prepare: Squid and potatoes with sauce
Making this squid and potato sauce recipe is easy. If you haven’t already let your fishmonger do it, start by cleaning the squid: cut the body into rings and the tentacles into small pieces and rinse under running water. Drain them well. Heat about six tablespoons of oil in a large saucepan and brown the chopped garlic (or whole). Add the squid, cook them for a couple of minutes over high heat then blend them with the wine.
Add the tomato puree and cook for about 15/20 minutes over medium heat and covered pot. Then add the potatoes cut into chunks, lightly salt, add a freshly ground pepper and continue cooking for another 15 minutes, in a covered pot, leaving a small vent.
Towards the end of cooking, check the squid and if the sauce is too liquid, finish with the pot uncovered. Remove from the heat, sprinkle the squid and potatoes in the sauce with parsley, let it rest for 5 minutes then serve.
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