Gennaro Contaldo’s stewed squid and potatoes recipe

“This Amalfi Coast cucina povera classic combines sea and land perfectly,” says chef Gennaro Contaldo.

“The dish traditionally uses a local variety of squid, known as totani, but as this is not available outside of the area, use whatever squid you can find. You can use ready-cleaned calamari rings, or otherwise ask your fishmonger to clean the squid for you.

“Serve with lots of good, rustic bread and a cool glass of Greco di Tufo white wine, as this will immediately transport you to the sensations of the Amalfi Coast.”

Gennaro Contaldo’s stewed squid and potatoes

Ingredients
(Serves 4)

2tbsp extra virgin olive oil
2 garlic cloves, finely chopped
½ red chilli, finely sliced
600g cleaned calamari/squid tubes, cut into chunks, keeping the tentacles
4tbsp white wine
300g potatoes, peeled and cut into chunks
Handful of flat-leaf parsley, finely chopped, plus extra to garnish
100g cherry tomatoes, halved
Rustic bread, to serve
Sea salt and freshly ground black pepper

Method

1. In a large pan, place the olive oil over a medium heat and sweat the garlic and chilli for about 30 seconds, then add the calamari and stir-fry for a minute.

2. Add the white wine and allow to evaporate slightly. Add the potatoes, parsley and cherry tomatoes and season with salt and pepper. Cover with a lid and cook for 25–30 minutes until the squid and potatoes are cooked through. If, during cooking, the pan becomes too dry, add a little hot water.

3. Remove the lid, increase the heat and cook over a high heat for about a minute, shaking the pan until you obtain a slightly creamy consistency.

4. Serve with lots of rustic bread and a sprinkling of extra parsley.

Gennaro’s Hidden Italy by Gennaro Contaldo is published in hardback by Pavilion Books, priced £22. Photography by David Loftus. Available now.