SEPPIOLINE IN UMIDO CON PEPERONI E PATATE or SQUIDSTEW WITH PEPPERS AND POTATOES.


Squid is something I have discovered relatively late in life but I am trying to make up for it now! Fortunately Marco loves sea food so he does not complain when they turn up on our table. When I find fresh ones I use them but sometimes I have to turn to frozen squid although I have to say that I find that they freeze better than fish in general. The sweetness of the peppers are seconded by the potatoes and the peperoncino, this wonderful spice, adds a sting to it all! And I like the idea of making a stew without using meat, not that I am a vegetarian now ( I was one for 9 years) but it is nice with something different for a change!


SEPPIOLINE IN UMIDO CON PEPERONI E PATATE or SQUIDSTEW WITH PEPPERS AND POTATOES.
4 servings

500 g/ 1,1 lb squid, I used a type called seppie in Italian but Calamari squids are also OK
4-5 potatoes
1 medium red pepper
1 medium yellow pepper
600 g/ 1,32 lbcherry tomatoes
1 dried peperoncino

2 dl dry white wine
parsley,
finely chopped
salt
extra-virgin olive oil

– Peel the potatoes and cut them into cubes. Heat the oil in a casseroule and crumble a peperoncino into it before you add the potatoes and start frying them. After a couple of minutes you add the peppers that you have cut into pieces of 3x3 cm/ 1,1×1,1 in. Add salt and let it fry for 5 minutes.
– Cut the squids in two and add them to the casseroule together with any water that they may have generated. When it has evaporated you add the cherry toamtes cut into halves and the white wine. Let it cook for 35-40 minutes or until it has the right sauce feeling.
– Sprinkle the chopped parsley on top and serve it.

L