Squid with potatoes is a tasty and healthy gastronomic duet. Vitamin ingredients can be baked in the oven or fried in a pan. In this article - a description of unusual recipes, among which every gourmet will find a treat for his taste.
Seafood in purple potato salad
A light potato salad with small calamari and black olive tapenade is direct evidence that a luxurious restaurant treat can be prepared at home.
Products Used:
- 500 g of purple potatoes;
- 400 g seafood platter;
- 75 g of tapenade (Italian olives);
- 60 ml of lemon juice;
- 30 ml of white wine;
- thyme, rosemary, pepper.
Peel the potatoes, cook whole until tender, about 25 minutes. Allow to cool slightly, then cut into halves. While the potatoes are cooking, heat the pan with wine, thyme, rosemary and pepper. When the sauce boils, add the seafood mixture and cook for 2-3 minutes.
In the cooking process, you can use both fresh and frozen squids. How to cook a gourmet semi-finished product? Culinary experts advise frying the ingredient in a pan, rather than baking in the oven. Prolonged exposure to high temperature negatively affects the taste of the product.
Mix potatoes with seafood, sprinkle with lemon juice, carefully add tapenade. If you want, add a little olive oil, if you want a piquant aftertaste, season the salad with ginger.
Fragrant casserole with vegetables and olives
Authentic Mediterranean flavor, juicy and soft potatoes, salted olives and magic sauce, especially in combination with white bread. Sounds like a great idea for a romantic dinner!
Products Used:
- 400 g of peeled squid;
- 100 ml of white wine;
- 100 ml of olive oil;
- 10 black olives;
- 5-6 small potatoes;
- 2 carrots;
- garlic, rosemary.
Juicy squids, friable potatoes ... How to cook a perfect treat? To start, wash the potatoes, cook in the peel for 20 minutes, then peel and cut into large slices. Cut the carrots into strips, squid into rings, cut the olives into halves.
Mix everything together in a bowl, except for the tentacles, and season with salt, pepper and fresh (or dried) rosemary. Add pressed garlic, wine and olive oil. Preheat the oven to 200 degrees. Place all the ingredients in a heat-resistant dish, cover with aluminum foil, bake for 38-45 minutes.
Squid with Sweet Potato, Lemon Salsa
A wonderful summer main course, which is best served warm with a slice of crisp bread. Anchovies, if you do not like them, can be excluded from this recipe. Squid with potatoes is a great combination, especially if you additionally season the ingredients with citrus.
Products Used:
- 800 g peeled squid, sliced in rings;
- 500 g of sweet potatoes;
- 150 g celery;
- 6 anchovy fillets;
- 2-3 cloves of garlic;
- 2 lemons;
- olive oil;
- olives, capers.
Put the pan on the stove, bring the water to a boil. Add halves of sweet potatoes, cook for 5-7 minutes. The fruits should be tender, but still retain their shape, so make sure that they do not turn into porridge.
Carefully cut the flesh of lemons. Cut the citrus into slices over a medium bowl. Then squeeze the remaining juice. Add cooked sweet potatoes to a bowl of lemon, then gently add celery, olives, capers, garlic, anchovies, three tablespoons of olive oil. Salsa is ready!
Fry squid rings in a hot pan. Mix seafood with salsa ingredients. Warm salad with calamari and potatoes is ready! For more spice, season the appetizer with chopped chili, jalapenos.
Delicacy at home: fried squid with chorizo and spices
Gourmet seafood seasoned with spicy Spanish chorizo sauce and herbs, crispy on the outside and juicy and tender in the middle ... Sounds like a great snacking idea, right?
Products Used:
- 900 g of potatoes;
- 430 g peeled squid;
- 220 g of arugula or spinach;
- 115 g of Spanish chorizo;
- parsley, paprika.
Peel the potatoes, cut into cubes, cook in salt water for 18-20 minutes. Heat the oven to 250 degrees. Rinse squids inside and out, then strain and dry. Cut the tentacles in half, but leave the carcasses intact. Season on both sides with spices.
Heat a cast iron pan. Fry the chorizo cubes with the addition of vegetable oil. Add seafood, mix thoroughly. Put the capacity in the oven, bake for 6-10 minutes. Serve squid with potatoes, green leaves, spicy sausage.
Traditions of Spanish culinary ... Original roast
Smoked paprika gives amazing depth to this Spanish stew. If desired, replace the squid with white fish, shrimp. Additionally, add your favorite vegetables, such as carrots, zucchini or eggplant.
Products Used:
- 750 g of potatoes;
- 250 g of frozen rings;
- 40 g of ordinary flour;
- 2 cloves of garlic;
- 1/2 white onion;
- paprika, parsley;
- olive oil.
How to cook frozen squid? Heat the olive oil in a pan; first, fry the chopped onion and garlic. Add smoked paprika and slices of peeled potatoes, cook for 18-24 minutes, stirring regularly. Set aside. Meanwhile, cover the seafood with flour, fry for 2-3 minutes. Add to potatoes, garnish with spices.
Squid stuffed with potatoes and broccoli
This fun recipe is excellent both as an appetizer and as a main course. To speed up cooking, you can prepare the filling in advance by filling the squid immediately before cooking.
Products Used:
- 8 carcasses of squid;
- 180 g of broccoli inflorescences;
- 150 g of medium potatoes;
- 100 ml of white wine;
- paprika, lemon peel;
- green onions, garlic;
- vegetable oil.
Squid with potatoes - a win-win combination. But how to combine them if you want something new and unusual? Preheat the oven to 200 degrees. Peel and compress the cloves of garlic, mix with chopped garlic. Heat oil in a frying pan, fry spices. Mix well. Cook for 2-3 minutes, pour wine.
Peel the potatoes and cut them into cubes, then finely chop the broccoli inflorescences. Fry until golden brown, mashed the finished ingredients. Stuff squid carcasses with the resulting mass, bake for 16-20 minutes.
Provencal classic - fish stew with vegetables
How to fry French-style squid potatoes? Provencal chefs combine universal ingredients with shrimp, spinach, olives ... The result is a vitamin and satisfying treat that easily fits into the menu of losing weight.
Products Used:
- 400 ml of fish or vegetable broth;
- 310 g spinach leaves;
- 180 g squid;
- 160 g of shrimp;
- 60 ml of tomato paste;
- 2-3 potatoes;
- olives, capers, anchovies;
- olive oil.
Pour oil into a pan, add olives, capers and anchovies. Add the tomato paste and cook, stirring occasionally, until it darkens, for 2-3 minutes. Gradually add spinach leaves.
Peel potatoes, cut into quarters. Put in a pan, fill with broth. Simmer for 20-30 minutes. In the final stages of cooking, add seafood, continue cooking for the next 3-4 minutes.
Cooking in pots! Squid with potatoes and vegetables
You do not know how to surprise guests and members of the household? Try to prepare an exquisite treat in ceramic containers. Such a dish will become the star of any feast, will conquer the taste recipes of the most demanding picks.
Products Used:
- 300 g of potatoes;
- 100 g squid rings;
- 100 ml sour cream;
- 50 ml of tomato paste;
- 1 carrot;
- 1 tomato;
- Provencal herbs;
- bay leaf, basil.
Prepare the vegetables: wash them under running water, peel, cut into cubes. Fry in a pan. Make a simple dressing by mixing sour cream with tomato paste and herbs.
Mix vegetables with squid rings, pour the mixture into pots, pour the sauce. Bake the squid with potatoes in sour cream for about 40 minutes in the oven, preheated to 190 degrees.