A recipe with the fresh scent of the sea, this Praiano-style squid with èVita Residue-Free Twister potatoes is a typical speciality of the Amalfi Coast!

Ingredients for 4 people
Fresh squid, 1kg
Twister potatoes, 500g
Baby tomatoes, 300g
Garlic, 1 clove
White wine, ½ glass
Parsley, to taste
Chilli pepper, to taste
Extra virgin olive oil, as required
Table salt, to taste

Preparation
Thoroughly clean the squid, then cut it into rings and separate the tentacles. Wash the potatoes well and boil them in plenty of salted water for about 10 minutes, until they have softened slightly.

Once they have cooled down, cut them into wedges and brown them in a pan with extra virgin olive oil. When they are crispy, add some salt and put them to one side. Fry the garlic in the same pan with extra virgin olive oil and chilli pepper. Take the garlic out when it is golden brown. Add the squid to the pan, leave it to brown and simmer with the white wine. When the wine has evaporated, cover it with a lid and cook over a low heat for about 20 minutes.

When the squid is almost cooked and fairly soft, add the potatoes and baby tomatoes cut into quarters. Season with salt and leave it to cook for another 10 minutes, so the flavours fuse together well. Just before you turn off the hob, add the chopped parsley, stir and then serve. Bon appétit!

Image: Canva