-
-recipe "Calamari in teglia (baked squid with potatoes) recipe")
Calamari in teglia (baked squid with potatoes)
- Prep time:
- 15 mins
- Cook time:
- 1 hr
- Serves:
- 4
Caper-stuffed squid is covered with slices of red-skinned desiree potatoes in this delicious bake from Gino D'Acampo
Similar recipes
Related Videos
Ingredients
For the stuffing
- 150g country bread, dry, crusts discarded, torn into small pieces
- 2 large Eggs, beaten
- 1 clove Garlic, 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 black Kalamata olives, in olive oil chopped
- 2 cloves Garlic, peeled and crushed
- 1 handful flat leaf Parsley, finely chopped
- 2 pinches dried Oregano
- 450 g Desirée Potatoes, peeled and sliced 1cm thick
- 1 dried chillies, coarsely chopped
- 4 tbsp Olive oil
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register