I know I sometimes act like I’ve discovered America. Especially in situations when I’ve eaten somethin that totally amazed me and I don’t know which way I would describe how tasty / easy / nice / superduperfantastic it is. Oh well … here’s another one of those dishes, but I will try to avoid superlatives :)
A lot of people eat calamari on Fridays. Every Friday. Breaded and fried calamari. With fries. Tasty! But heavy, greasy, bad for our body (this is another one of those situations when my ‘healthy filter’ is on – but beleive me, it shuts down as soon as I see a cake). I don’t like them camouflaged. All my life I’ve eaten calamari, stuffed or grilled, and they were my favorite seafood for a long time. A few years ago my mom began making baked calamari with potatoes, which I love. And my new found love for black olives prompted me to enrich my mom’s basic recipe. Somehow I get the feeling that anything and everything could be added to this dish, but that’s not necessary because it’s perfect the way it is. Genuine Mediterranean flavor, accenting the taste od calamari, the potatoes are soft and juicy, the olives are salty – and the gravy is beautiful, especially when combined with white bread … Splendor and beauty – and I will change nothing in this recipe :)
These amounts listed are for two people. Maybe you will think it’s a lot, and it seemed to me that it would be too much for just two, but when you start eating you will see that it just disappears … Believe me, if you are cooking for more people, make a double bach :)
- 400g cleaned calamari (I bought frozen and defrosted them)
- 5 small potatoes
- 3 cloves garlic
- 2 carrots
- about 10 black olives
- 100 ml white wine
- 100 ml homemade olive oil
- sprig of rosemary
- salt and pepper
- Wash the potatoes and boil in shell for 20 minutes, until they are half cooked. Peel and cut into eighths or slices.
- Cut the squid into rings about 1 cm wide and seperate the tentacles.
- Wash the carrots, clean them and cut into sticks.
- Cut the olives in half.
- Crush the garlic.
- Mix everything together in a bowl, except for the tentacles, and season with salt, pepper and fresh (or dried) rosemary. Add wine and olive oil, with 2 tablespoons oil saved for later.
- Preheat the oven to 200 ° C.
- Put all the ingredients in an ovenproof dish, arrange the tentacles on top and cover with the two remaining tablespoons of oil.
- Cover with aluminum foil and bake for about 40 minutes, until the potatoes are tender.
- Remove the foil and serve immediately with a green salad and some white bread. Bon appetit!