Totani e Patate
A classic Aeolian stew of tender flying squid and potatoes braised gently in white wine, garlic, and sweet tomatoes.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •heavy-bottomed casserole or dutch oven
- •chef's knife
- •cutting board
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 12 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 420 kcal
Instructions
- 1
Heat the extra virgin olive oil in a wide heavy casserole over medium heat.
- 2
Add the crushed garlic cloves and chopped parsley stems, sizzling for 1 minute until fragrant.
- 3
Add the cleaned squid pieces and cook over high heat for 3 minutes until opaque.
- 4
Pour in the dry white wine and let it bubble vigorously until reduced by half.
- 5
Stir in the halved cherry tomatoes, tomato purée, and dried oregano.
- 6
Add the potato chunks, a splash of water, salt, and freshly ground black pepper.
- 7
Cover with a lid, lower the heat to a gentle simmer, and cook for 35 minutes.
- 8
Uncover and simmer for 5 more minutes until the potatoes are tender and the sauce has thickened.
- 9
Remove from heat, discard the garlic cloves, and scatter fresh chopped parsley leaves over the top.
Chef's tips
Do not rush the braise; flying squid requires prolonged gentle simmering to become tender rather than rubbery. Cutting the potatoes into equal sizes ensures they soften at the same rate as the squid. Letting the stew rest for 10 minutes off the heat allows the potatoes to soak up the briny sauce.
Ingredient substitutions
- totani (flying squid) → calamari (squid) or cuttlefish, reducing cooking time slightly for tender calamari
- cherry tomatoes → canned whole peeled plum tomatoes, roughly crushed
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling vigorously rather than simmering gently, which makes the squid rubbery.
- •Cutting potatoes too small, causing them to dissolve into mush before the squid tenderises.
- •Skipping the wine reduction step, leaving a sharp raw alcohol taste in the broth.
Serving suggestions
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