• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, H, C
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g country bread , dry, crusts discarded, torn into small pieces

  2. 2 large eggs , beaten

  3. 1 clove garlic , peeled and crushed

  4. 1 handfuls flat leaf parsley , chopped

  5. 3 tbsp capers , washed and chopped

  6. 1 pinches fine sea salt and freshly ground black pepper

  7. 12 medium squid ,

  8. 10-13cm long with tentacles, cleaned

  9. 2 large plum tomatoes

  10. 5 tbsp pitted black Kalamata olives , in olive oil chopped

  11. 2 cloves garlic , peeled and crushed

  12. 1 handfuls flat leaf parsley , finely chopped

  13. 2 pinches dried oregano

  14. 450 g Desiree potatoes , peeled and sliced

  15. 1cm thick

  16. 1 dried chillies , coarsely chopped

  17. 4 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160C/gas 2.

  2. To make the stuffing, soak the bread in a small bowl of warm water for 5 minutes. Drain and squeeze dry. Mix the bread with the eggs, garlic, parsley and capers, and season with salt and pepper.

  3. Fill the squid with the stuffing, half full only, as it will expand when cooked. Seal the open end of the squid with toothpicks.

  4. Arrange the tomatoes, olives, garlic, parsley and oregano in a flameproof terracotta casserole. Cover with the potato slices slightly overlapping, and sprinkle with the chilli.

  5. Arrange the squid and tentacles on top and drizzle with olive oil. Cover and simmer over a low heat for 1 hour, until the potatoes are tender. Serve hot from the oven.


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