"Buy fresh squid of a medium size. Maybe ask the fishmonger to clean them if you don’t want the messy job. Cleaning squid can be a bore with the eyes popping out at you and the ink sacs spurting all over the place. But once you start your attack, it can be satisfying." Margot Henderson, Rochelle Canteen.
- 1 kilo squid
- 1 kilo waxy potatoes
- 8 cloves garlic, chopped
- 1 handful flat parsley, chopped
- 1 handful marjoram
- 1 tsp dried chilli, chopped
- 1 glass white wine
- ¼ tin tomatoes
- ½ cup olive oil
Clean the squid. Cut the body into strips and tentacles into similar sizes but keep their tentacle integrity.
Peel the potatoes, cut into hunks.
In a heavy bottomed wide pan, heat ½ a cup of olive oil, sauté the garlic and parsley together for a couple of minutes, then turn the temp up and add the squid. Once they are sizzling away, add the white wine, sizzle and reduce for a few moments. Add the blush of tomato and the potatoes. You may need to add a glass of water, for a little more liquid. Turn the temp down and simmer gently with the lid on for about 40mins, until the potatoes are cooked through. Finish with a handful of chopped marjoram.