The best of Capri’s catch used to be sold to the mainland, so islanders and fishermen became dab hands with squid. We’ve taken the elements from a traditional braised potato and squid recipe to make a tasty snack or start to a meal.
Ingredients
Method
Main
1.Cook potatoes and garlic in boiling salted water until tender (about 15 minutes). Drain and spread on a tray to steam and cool.
2.Heat oil in a deep frying pan over medium-high heat, add garlic and potatoes in batches and fry, turning occasionally, until golden (3-4 minutes). Remove with a slotted spoon and set aside on paper towels. Add rosemary and oregano to pan and fry until crisp (30 seconds). Set aside on paper towels.
3.Dust squid in flour, shaking off excess, fry in batches until golden (2-3 minutes), then drain on paper towels. Scatter potatoes, squid, garlic and herbs on a serving platter. Season to taste, sprinkle with chilli and serve with lemon wedges.
Drink Suggestion: Gutsy aglianico rosé. Drink suggestion by Max Allen
Notes
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