Squid and potato casserole with garlic and parsley

Mar 13 2009 by Bill Oldfield, The Journal

SOME people may think squid is an unusual food and many people have had poor experiences with rubbery squid dishes.

 This recipe gets rid of the misconception that squid is tough and, along with it being tasty and not in the least bit weird to eat, it's very cheap. The dish is just as good with frozen as with fresh squid and, if you wished, the squid could be replaced by its relative, the cuttlefish.

If buying fresh squid, have the fishmonger remove the quill that serves as a type of backbone.

Method

:: 250g squid

:: Olive oil for frying

:: Two cloves of garlic

:: One glass of dry white wine

:: 200ml water

:: Two medium potatoes

:: 100ml double cream

:: A handful of fresh parsley - chopped

:: Sea salt and freshly-ground black pepper

Ingredients

Using a knife to cut one side, open the squid out flat and cut it into 1cm-wide strips. Heat a tablespoon of olive oil in a large saucepan and sweat the squid strips in it until opaque – around five minutes.

Peel and crush the garlic cloves, add to the squid and sweat for a further two minutes or so. Add the wine and water, bring to the boil, cover and simmer over a very low heat for an hour when the squid should be nice and tender.

Peel and dice the potatoes, add to the squid and continue to simmer until the potatoes are just about cooked. Add the cream and again bring back to a simmer while also seasoning as required.

Stir in the parsley and spoon the casserole into warmed bowls, serving with crusty bread.

Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops. For discounted copies contact us at the restaurants on Dean Street, Newcastle, on (0191) 212-1210 or Claypath, Durham, on (0191) 370-9595 or go to www.oldfieldsrestaurants.com