Calamari with Potatoes and Piment d'Espelette

1. 1

   In a small saucepan, cover the diced potatoes with 1 inch of cold water and bring to a boil.

2. 2

   Lightly salt the potatoes and cook them until tender, about 8 minutes; drain.

3. 3

   In a large skillet, cook the pancetta over moderately high heat, stirring occasionally, until almost crisp, about 7 minutes.

4. 4

   Add the potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.

5. 5

   Add the calamari and cook until it turns milky white, 1 to 2 minutes.

6. 6

   Stir in the piment d'Espelette and clam juice and cook for 30 seconds longer.

7. 7

   Season with salt and serve at once.

* Per serving · 4 servings · Values may vary.

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