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.
- 4 potatoes (about 180gm), such as Dutch cream, cut into 3cm pieces
- 6 garlic cloves, unpeeled
- 400 ml olive oil
- 4 sprigs each rosemary and oregano
- 300 gm squid (about 6), cleaned, cut into 2cm pieces
- 2 tsp dried chilli flakes
- 1Cook potatoes and garlic in boiling salted water until tender (about 15 minutes). Drain and spread on a tray to steam and cool.
- 2Heat 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.
- 3Dust 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