Calamari in teglia (baked squid with potatoes)

Method

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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Ingredients

For the stuffing

150g country-style bread, dry, crusts discarded, torn into small pieces
2 large Eggs, beaten
1 garlic clove, peeled and crushed
1 handful flat-leaf parsley, chopped
3 tbsp capers, washed and chopped
1 pinch fine sea salt and freshly ground black pepper

For the squid

12 medium Squid, 10-13cm long with tentacles, cleaned
2 large plum tomatoes
5 tbsp pitted Kalamata olives, chopped
2 garlic cloves, peeled and crushed
1 handful flat-leaf parsley, finely chopped
2 pinches dried oregano
450g Desirée potatoes, peeled and sliced 1cm thick
1 dried red chilli, coarsely chopped
4 tbsp Olive oil

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