Squid and Potatoes
October 20, 2010 – 11:22 pm
Readers of this site have surmised by now that my love for squid and the eating of it has no visible ceiling. But, holy hell, I’ll be damned if fried calamari has not become the new chicken strip: a thinly veiled excuse to dip fried breading in some faux-Ranch glop labeled aioli. AIOLI! If I never hear that word again, it will be too soon.
And, speaking of too soon, it’s only been a couple of weeks since I told you to braid your squid (scroll down and witness). Editorially speaking, I am the editor of this site, and I helm an agenda. If you can tolerate the pharmaceutical industry’s male enhancement agenda and its incessant suggestions that all men are wee, underperforming fellas at every television commercial break, you can tolerate me telling you to eat more squid. You gentleman may wonder, “Could I stand to be larger in that certain area?” Enough. Stop it. I ask you to wonder how much larger your squid intake could be. It’s a nutritious, cheap, underutilized source of clean, low fat animal protein, and you should eat more of it. Who knows? It might make you larger and more powerful in that certain area.
I digress. Here’s a simple, relatively quick preparation for a Mediterranean styled squid and potato amassment for two. Or three, depending on the size of your appetite.
Ingredients
2 large potatoes, large diced, boiled to tenderness
1 very large, ripe tomato, diced
5 cloves of crushed garlic
2 tbsp chopped fresh oregano
1 lb cleaned squid tubes and tentacles
olive oil
salt and pepper
Procedure
1. Heat approximately 4 tbsp olive oil in a wide, hot skillet until nearly smoking.
2. Add garlic and oregano, saute until garlic begins to brown.
3. Add diced tomato, saute until it begins to break down and get saucy. Season with salt and pepper.
4. Add squid tubes and tentacles, reduce heat and simmer one minute.
5. Add potatoes and toss the mixture. Taste. Season as needed.
6. Plate it up, drizzle a little more olive oil and squeeze some lemon juice thereupon.