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.