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Squid and Potatoes, Genoa Style

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
Total Time 1 minute
Servings: 6 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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