100g of starchy potatoes such as Maris Piper or new potatoes
1/4 of red onion
1 clove garlic crushed
1 red chilli, optional
4 cherry or plum tomatoes
1 large courgette, thinly sliced
1dl of white wine
Bunch of freshly chopped parsley
Salt and freshly ground black pepper to taste
Method:
Peel, wash and cut potatoes in small cubes and cook until soft (about 15 minutes) in a large pan with a splash or salt and the onion to infuse the potatoes. Set aside once cooked.
Wash the squid, cleaning its inside. Cut off the tentacles, thinly chop them and the tubes into small slices
Heat a splash of olive oil in a large pan and cook the courgette slices until transparent, then add the garlic and if using the chilli.
When the garlic is just about to turn golden, add the chopped squid, stir and splash with the white wine.
Once the wine is evaporated, add the tomatoes, potatoes and parsley, tossing everything together, and cook for a couple of minutes
Add 1dl of water and cover to cook for about 10 minutes, adding more water if needed, and once cooked, season with salt and pepper to taste.
Serve in a deep plate, drizzling with extra olive oil and sprinkling with parsley.
