Stuffed squid with baked potatoes
There are many different stuffings for the squid. This one is No. 1 in my kitchen and an unmistakable Sunday lunch with your loved ones.
- 1/2 kg squid
- 1/2 kg chard (remove stems)
- 30 gr pancetta
- 2 garlic cloves
- some pepper
- 600 gr potatoes
- 1 dcl red wine
- 10 + few more tbsp olive oil
- pinch of salt for chard + 2 more for potatoes and squid
- spring of rosemary
Wash chard and set aside. Prepare squid. Pull the head out. Remove innards along with ink sac. Remove beak and back bone.
Put chard in a pot with water and bring it to boil. Cook for 2 minutes, drain, and let it cool.
Preheat the oven to 200 C.
Slice the pancetta into small pieces and fry until crispy. Chop the chard, add pancetta, minced garlic and salt.
Stuff squid with the mixture using teaspoon.
Close the squid opening with toothpick.
Peel potatoes and slice them. Put 10 tbsp olive oil in casserole pan, add potatoes and squid. Sprinkle with salt, add few more tbsp olive oil and gently stir. Add spring of rosemary.
Put it in the oven. Bake for 45 minutes. Add wine, stir gently and cook for another 15 minutes. Raise temperature to 220 C and bake 5 more minutes.