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Posts Tagged ‘Marjoram’

Genoese Squid with Potatoes

Mothers Day dinner 2020. Not a huge roast or a barbecue with the rest of the family but a glorious sunny day and this Diana Henry recipe, which was perfect! Great for all of us on a budget now too, squid is cheap, and not everyone realises that you can slow cook it. The sauce this dish has is so vibrant and rich and when we reheated the leftovers in the oven two days later it was still amazing.

Wine Suggestion: we chose a classic wine for seafood and an explemary winery, the  Pazo de Señorans Albariño 2018 which is a wine we love both in youth and as it ages and gains texture and complexity. The salty sea air ideas you get from Albariño just seem to work so well.

Genoese squid with potatoes – serves 4

  • 750g squid, cleaned (look up online how to do it if you need, we used some pre-cleaned squid tubes from the fish shop)
  • 550g waxy potatoes
  • 5 tbsp olive oil
  • 4 cloves of garlic
  • 350ml white wine
  • leaves from 2 oregano/marjoram sprigs
  • 2½ tbsp chopped flat leaf parsley
  • 400g tin cherry tomatoes
  • extra virgin olive oil, to finish

Wash the squid and remove any gunge from the inside the tubes. Cut the tubes into thick rings. Cut the hard bit from the end of each tentacle and slice the wings into 2 or 3. Cut the tentacles too if they’re big. Rinse everything in a sieve, then dry well with kitchen roll.

Wash the potatoes (you can peel or not) and cut into 4cm thick slices.

Heat the olive oil in a large sauté pan. When the oil is really hot, tip in the squid and garlic and toss around for a minute. Add the white wine, oregano, 1½ tbsp of the parsley, tomatoes and plenty of seasoning. Cover, reduce the heat, and simmer for 30 minutes.

Add the potatoes, then season again, cover and cook for a further 30 minutes or until the potatoes are tender. Taste again for seasoning, you might need to add a bit of extra salt to make the sauce sing, sprinkle over the rest of the parsley and serve with your best olive oil drizzled on top.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010)

 

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Squid stuffed with oregano

There is a huge marjoram bush growing in our garden and it’s a herb we definitely don’t use enough of. Use tender baby squid for this and have it all prepped in advance. This is a super simple starter to throw onto the barbecue as people arrive.

Our fishmonger carries good frozen squid for when there is none available fresh and it works just as well.

Wine Suggestion: a crisp, dry and minerally white with a citrussy lemon character, like Assyrtiko from Greece, would have been our first choice, but as we didn’t have one in the fridge we pulled out a bottle of Zero de Bouvet-Ladubay, a sparkling Saumur made from Chenin Blanc and, like its name suggests, completely dry with zero residual sugar. It worked just as well.

Baby squid with marjoram – serves 4

  • 600g baby squid
  • 2 lemons
  • 3 tbsp marjoram leaves, roughly chopped
  • 2 dried chillies, crumbled (or use chilli flakes)
  • extra virgin olive oil

To prepare the squid you need to pull away the head and tentacles and any pulpy stuff inside the sac. Cut out the hard beak. Wash the tentacles and sac. The recipe suggests leaving the skin and fins on but we usually remove them. Pat dry with paper towels.

Squeeze the juice from 1 of the lemons and cut the other one into quarters.

Season the squid generously inside and out and put 1 tsp of the marjoram into each sac.

Mix the crumbled chilli with 1 tsp lemon juice, 2 tbsp olive oil and the rest of the marjoram.

Cook the squid bodies and tentacles on a hot barbecue and squeeze over a little lemon juice. Turn almost straight away – when the white flesh has charred lightly – and char on the other side. Serve with the sauce and lemon.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Roges, Clarkson Potter, 2006.)

 

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