Friday 4 March 2016

Squids and potatoes

15 minutes to prepare Serves 4




The only drawback of having homemade fried or baked potatoes is realizing the next day that you needed just 4 or 5 tubers...and now you have the whole pack (but 4 or 5 potatoes) left. I called it the potato pack curse.

Fortunately, potatoes are delicious and it is not difficult to find a way not to waste them. You just need to focus.
They're lovely in a cake with cheese melted on top. You may make frittata or roll them into croquettes. Boiling and smashing them will create a versatile puree side dish.
Basically, when you think you've tried all the ways to eat leftover potatoes, you still have a world of possibilities to explore.

Today we have employed potatoes in a tasty first course dish. Thank us later.
If you loved potatoes on day one, you're going to freak out about what they can do with their pillowy, buttery consistency in combination with squids.
Oh, yes you will.


Here's what you will need for the 4-serving recipe:

600 g squids
400 g potatoes
200 g tomatoes
1 l fish broth
1 clovegarlic
1 sprig parsley
1 sprig marjoram
EVO oil
salt and pepper

      1. Pour 3 tablespoons of EVO oil in a pan and add the garlic clove
      2. When the garlic has become golden, add the squids cut into rings, stir and, after 2 minutes, add 1 ladle of broth
      3. Add the tomatoes - peeled, seeded and coarsely chopped - together with a pinch of salt and cook for about 15 minutes
      4. Add the potatoes - peeled and chopped -, freshly ground pepper and some more broth, if necessary. Cover with a lid and cook for another 30 minutes
      5. Sprinkle with chopped parsley and marjoram and serve immediately!

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Ba-na-na ba-ba (ba-ba-ba-ba-banana)
        POH-TAAA-TOH-OH-OH (ba-ba-ba-ba-banana)
        togari noh pocato li kani malo mani kano chi ka-ba-ba, ba-ba-nanaaaaah!
        (The Minions, Banana Song from the movie Despicable me 2)

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