In Liguria, the totani (flying squid) I used for this recipe are often considered a more affordable alternative to cuttlefish or octopus. And it’s true: at the fishmonger’s, totani are usually cheaper. However, if you freeze them beforehand, they become tender and soft, and taste just as good as cuttlefish.
By the way, one of my favourite Ligurian recipes, Octopus with Peas, is already on the blog!
Squid with Potatoes
A traditional Italian seafood recipe from Liguria.
Equipment
- Cutting board
- Colander
Ingredients
6 small totani (flying squid)
1 onion
2 large potatoes
Frozen green peas
Vegetable stock
Ginger
Red chilli pepper
Salt
Extra virgin olive oil
1/2 fresh tomato
A little dry white wine (for cooking)
Instructions
- First, rinse the totani (or squid) thoroughly and clean them, removing all the internal organs. Peel off the thin outer skin and remove the long transparent cartilage (the quill) from inside. Rinse again and place in a colander to drain off any excess water.
- Cut the squid into rings and place them in a hot pan with a little olive oil. Sauté over high heat for a couple of minutes. Pour in a little dry white wine, then reduce the heat and let the alcohol evaporate.
- Add the finely chopped onion and spices. Cut the tomato into small cubes, removing the watery, seed-filled part. Cover with a lid and simmer over low heat for about 30 minutes.Add a little hot vegetable stock whenever needed to prevent the sauce from drying out.
- Add the potatoes, cut into large chunks, and the frozen peas. Continue cooking together for another 15–20 minutes, until the potatoes are almost tender.Season with salt towards the end of cooking. Turn off the heat, cover the pan and let the squid rest until fully cooked and tender.
Notes
This dish tastes even better if you prepare it a day ahead!
An extra tip: the vegetable stock you use for cooking will be even more flavourful if you make it with potatoes.
Don’t forget to store the cooked dish in the refrigerator.
