This recipe I have always loved, I mean I love squid cooked anyway, fried, barbecued, boiled and now baked. We all love this apart from my daughter, she's a fried calamari only kind of girl. But if you like them barbecued, you'll like them baked.
If you prefer just use 2 large squid, but I like to mix it up with calamari and cuttlefish. It all depends on what you catch or can buy.
Do not peel the skins from the squid, I have never understood chefs that peel off the skins. To Croatians the flavour is in the skin, plus I find they look horrible peeled. And don't cut off the wings, they are delicious.
If you can only find medium sized squid, like the ones pictured, decrease the baking time, I baked for them for 15 minutes only.
This is a simple recipe, but it has a lot of flavour. Something worth trying.
8 medium sized potatoes
Salt and pepper, to taste
½-1 tablespoon vegeta, to taste
1-2 tablespoons sunflower oil
2 large squid, cleaned
1 large squid and 1 large cuttlefish, cleaned
½ teaspoon vegeta, extra
2 tablespoon olive oil
2 tablespoons sunflower oil, extra
10 fresh sage leaves, to taste
1 sprig fresh rosemary, optional
½ cup white wine
Preheat oven to 250C/230C fan forced.
In a bowl mix together potatoes, salt, pepper, vegeta and oil.
Place baking paper on a large baking tray. Scatter potatoes on the tray and bake in a preheated oven until browned and nearly cooked, approximately 40-50 minutes.
In a large dish, add the squid (or squid and cuttlefish), season with salt, pepper, extra vegeta, sage, rosemary and olive and sunflower oils, mix to combine. Place the squid and cuttlefish on top of the near baked potatoes, bake for 20 minutes (if your squid are medium sized, bake for 15 minutes). Pour the wine over the squid (or squid and cuttlefish) and bake a further 5 minutes.
If your squid is large, I like to slice them into 1cm rings, then place them back on the potatoes and serve immediately. If they are smaller, you can serve them whole.
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