Squid with Potatoes

A traditional Italian seafood recipe from Liguria.

Servings 3 people

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.

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.