Sautéed Squid With Baby Potatoes And Parsley Dressing Recipe

Name: Sautéed Squid With Baby Potatoes And Parsley Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None baby potatoes, cut into 1/4 inch-thick slices; 1/4 cup extra virgin olive oil; 1 clove garlic, crushed; 8 oz cherry tomatoes, quartered; 1 tsp smoked paprika; 1/2 cup white wine; None None FOR THE SMOKED POTATO AIOLI; 1/2 medium potato, peeled; 1 tbsp Sichuan peppercorns (or use black peppercorns); 1 tsp salt; 1/4 cup firmly packed brown sugar; 1/2 None orange, peel grated; 2 tbsp jasmine tea leaves; 2/3 cup mayonnaise; 1 clove garlic, crushed; None None FOR THE PARSLEY DRESSING; 1 cup firmly packed fresh flat-leaf parsley leaves; 1 clove garlic; 2/3 cup extra virgin olive oil; 1/2 None lemon, peel grated; None None FOR THE SQUID; 2 tbsp extra virgin olive oil, plus additional, for drizzling; 8 oz squid bodies; 1 clove garlic, sliced; 1 tsp finely chopped red chili pepper

Servings: persons

8 None baby potatoes, cut into 1/4 inch-thick slices
1/4 cup extra virgin olive oil
1 clove garlic, crushed
8 oz cherry tomatoes, quartered
1 tsp smoked paprika
1/2 cup white wine
None None FOR THE SMOKED POTATO AIOLI
1/2 medium potato, peeled
1 tbsp Sichuan peppercorns (or use black peppercorns)
1 tsp salt
1/4 cup firmly packed brown sugar
1/2 None orange, peel grated
2 tbsp jasmine tea leaves
2/3 cup mayonnaise
1 clove garlic, crushed
None None FOR THE PARSLEY DRESSING
1 cup firmly packed fresh flat-leaf parsley leaves
1 clove garlic
2/3 cup extra virgin olive oil
1/2 None lemon, peel grated
None None FOR THE SQUID
2 tbsp extra virgin olive oil, plus additional, for drizzling
8 oz squid bodies
1 clove garlic, sliced
1 tsp finely chopped red chili pepper

1
Place the potato slices in a pot of salted cold water; bring to a boil. Cook potatoes about 10 mins until just tender. Drain and set aside.
2
For the aioli, boil the potato half until tender; drain. Place peppercorns, salt, sugar, orange peel and tea leaves in a foil-lined wok. Place a wire rack on top of the wok and lightly brush with oil.
3
Place wok on high heat for 2 mins, or until smoke forms. Place potato on rack; cover to contain smoke. Smoke the potato for 5 mins. Mash the potato in a medium bowl. Fold in the mayonnaise and garlic.
4
Heat the 1/4 cup oil in a large skillet on medium heat. Add garlic; toss well. Add tomatoes, smoked paprika and wine. Simmer until liquid evaporates. Season with salt and pepper.
5
For the dressing, place parsley leaves in a blender. Add garlic, oil and lemon peel. Blend until smooth; set aside.
6
For the squid, heat the oil in a large skillet on medium-high heat. Cook the squid, garlic and chili pepper for 1 min. Drain.
7
Reheat the tomato mixture. Add the cooked potato slices and gently fold in. Place a spoonful containing 3-4 potato slices on each serving plate Top with squid, then drizzle with parsley dressing. Add a spoonful of aioli and drizzle with extra virgin olive oil.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 8 None baby potatoes, cut into 1/4 inch-thick slices, 1/4 cup extra virgin olive oil, 1 clove garlic, crushed, 8 oz cherry tomatoes, quartered, and more.

Yes, Sautéed Squid With Baby Potatoes And Parsley Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sautéed Squid With Baby Potatoes And Parsley Dressing

How did you like this recipe?

Frequently Asked Questions