Pan Seared Calamari & Oven Baked Potatoes
Tender calamari tubes and tentacles coated in fresh lemon juice with crispy potato wedges. Simple and delicious.
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Servings: 2
Ingredients
- 450 grams calamari tubes and tentacles cleaned and defrosted
- 2 tbsp olive oil separated
- ½ tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tbsp vegetable oil
- salt and pepper
- Handful fresh flatleaf parsley chopped
- 4 large potatoes
Instructions
- Firstly, preheat the oven to 220 degrees Celsius. Peel and cut the potatoes into wedges. Add cold water to a medium saucepan and add in the potatoes. Bring the potatoes to a boil and cook until fork tender, drain and place in an ovenproof dish. Bake for 40minutes or until golden and crispy. Give the potatoes a toss half way through the baking process.
- Make sure the calamari is fully defrosted and cleaned. In a bowl, add the calamari, 1 tbsp olive oil, 1/2 tbsp red wine vinegar and 1 tsp Italian seasoning together, mix and cover. Place in the fridge and allow the calamari to marinate for 30mins or overnight.
- 5minutes before the potatoes are done you’ll bring a large skillet to a high heat. Once heated, add 1 tbsp of vegetable oil and half of the raw calamari to the pan. Spread evenly and cook for 2minutes on each side. Remove from the pan and place directly onto your serving dish. It’s essential that you don’t over crowd the pan, so remember to cook the calamari in two batches.
- Add the crispy potatoes and sauce of choice to the serving dish. Garnish with salt, pepper *optional, lemon wedges and chopped flatleaf parsley.
Notes
- Calamari/Squid: I’d recommend you purchase calamari/squid that has already been cleaned and fully defrosted. You could purchase the tubes and cut them into rings or purchase the tubes that have already been cut for your convenience but I prefer keeping the tubes whole.
- Marinade: You could be a little more creative when it comes to your marinade, like adding garlic, chili or your favourite seasonings etc. I like keeping it simple with just some olive oil, acid (lemon juice/red or white wine vinegar) and Italian seasoning.
- Vegetable Oil: Using a vegetable oil with a high smoke point would be ideal so you’ll be searing the calamari on a high heat using a stable oil such as sunflower oil, avocado oil, soybean oil etc.
- Timing: Start by peeling, cutting and par boiling the potatoes. Then marinade your calamari and place it in the fridge for 30minutes. Once the potatoes are fork tender you’ll drain the water and place the potatoes in an ovenproof dish. Coat with olive oil and oven bake. Make the Spicy Madagascan Peppercorn Sauce. 5 Minutes before removing the potatoes from the oven you’ll sear the calamari and plate everything together.
- Serving Suggestion: serve with a sauce of choice (tartar/chili oil/spicy Madagascan peppercorn sauce etc.), salt to taste, lemon wedges and freshly chopped parsley.
- Sides: Oven baked potatoes, savoury rice, simple butter and parmesan pasta, couscous, salad of choice etc.