Squid and potato casserole with garlic and parsley

Bill Oldfield

Squid casseroleSome people may think squid is an unusual food and many people have had poor experiences with rubbery squid dishes; especially in the chain-style restaurants found frequently on retail parks. However, 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 inexpensive. 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. It’s really worth giving it a go.

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

Serves two

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


View original post 151 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: