Squid and Potatoes, Genoa Style

A rustic Genoese stew where squid and potatoes are slow-cooked with white wine, tomatoes, and marjoram. The potatoes absorb the savory seafood flavors.

Squid and Potatoes, Genoa Style

A rustic Genoese stew where squid and potatoes are slow-cooked with white wine, tomatoes, and marjoram. The potatoes absorb the savory seafood flavors.

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Cook Time 1 minute min

Total Time 1 minute min

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 3 pounds whole squid OR 2 1/2 pounds cleaned rings (1.4 kg)
• 5 tablespoons extra virgin olive oil (75 ml)
• 2 teaspoons chopped garlic
• 1 1/2 tablespoons chopped parsley
• 1/3 cup dry white wine
• 1 cup canned imported Italian plum tomatoes, cut up
• 1/2 teaspoon chopped fresh marjoram or oregano
• 1 1/4 pounds boiling potatoes (570 g)
• Salt
• Black pepper, ground fresh from the mill

Method

 

Instructions

1. Brown garlic in oil. Add squid.
2. When squid turns white, add wine. Bubble 2 mins.
3. Add tomatoes and marjoram. Cover and simmer.
4. After 45 mins, add potato chunks, salt, and pepper.
5. Cover and simmer another 20-30 minutes until potatoes are tender.
6. Serve promptly.

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