Baked Squid and Potatoes
Teglia di Calamari e Patate

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Baked Squid and Potatoes
Teglia di Calamari e Patate
cookbook: Lidia's Italian Table
main ingredients: squid
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serves: 6 servings

This is one of those dishes that in its simplicity has all the complexity of a great meal. Serve with a salad and nothing else, or else at room temperature as a first course in warmer weather.


2 pounds squid, cleaned
1 cup Italian parsley, lightly packed, chopped fresh
⅓ cup extra-virgin olive oil
2 teaspoons sea salt
freshly ground black pepper
1½ pounds russet potatoes, peeled and cut into 1/4-inch rounds
1 cup onions, sliced
1 cup water


Preheat oven to 475 degrees. Cut the bodies of the calamari crosswise into 3 pieces. In a large bowl, toss the calamari pieces and tentacles with the parsley, oil, salt and pepper until the calamari is coated. Add potatoes and onions and toss well.

Transfer to a 14 x 12-inch baking pan, spreading into an even layer. Pour the water over the calamari mixture and cover the pan tightly with aluminum foil. Perforate the foil in several places with a fork. Bake 30 minutes.

Uncover, turn the potatoes and calamari with a spatula and cook uncovered, turning the potatoes and calamari twice, until golden brown and tender, about 20 minutes. Serve hot.

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