Tegame di calamari e patate al forno – Baked squid and potatoes

Although delicious made with squid, this recipe can also be made with cuttlefish, which has a similar appearance. The main difference is that the cuttlefish has a hard backbone called the ‘cuttlebone’, while squid has a cartilage tube, known as the ‘quill’.

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  • Serves: 6
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients:

  • 1 kg / 2¼ lb squid, cleaned
  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 1 clove garlic, chopped
  • 5 ripe tomatoes, skinned and chopped
  • 2 tablespoons chopped parsley
  • 500 g / 1 lb 2 oz potatoes, peeled and cut into wedges
  • salt and pepper
  • For the stuffing:
  • 200 g / 7 oz (2 cups) fresh crustless breadcrumbs
  • 65 g / 2½ oz (¾ cup) grated Parmesan or pecorino cheese
  • 1 egg
  • 6 tablespoons chopped parsley
  • salt and pepper

Instructions:

  1. Preheat the oven to 200°C /400°F / Gas Mark 6.

  2. To make the stuffing, put the breadcrumbs into a bowl with the cheese, egg, parsley and seasoning. Mix well, then spoon the stuffing into the cavities of the squid and secure each one with a wooden cocktail stick or toothpick.

  3. Pour the oil into an oven dish, then arrange the onion, garlic and half the tomatoes on top. Sprinkle with a tablespoon of the parsley and some salt. Sit the squid on top, arrange the potato wedges around the edge of the pan, and then add the remaining tomatoes and
    parsley. Season and bake for about 30 – 40 minutes, until potatoes are tender. Allow to stand for a few minutes before serving.