Baked squid with garlic, new potatoes and chickpeas
5 servings
30 minutes
Baked squid with garlic, young potatoes, and chickpeas is a vibrant embodiment of Pan-Asian cuisine, combining the tenderness of seafood with the richness of spices and textural variety. The dish recalls Mediterranean traditions but features Asian notes expressed through oregano, cumin, and smoked paprika. Tenderized squid absorbs the aroma of garlic and spices, becoming surprisingly juicy. Young potatoes add a cozy home warmth to the dish while chickpeas provide nutrition and a light nutty texture. Baked olives contribute a slight saltiness, and rustic bread toasted in the oven creates a crispy crust. This recipe is perfect for both a cozy family dinner and a festive table where the balance of flavors and textures is appreciated.
1
Cut the potato in half and place it in a pot. Add water, salt, and bring to a boil. Cook until done, drain, and cool.
- New potatoes: 500 g
- Freshly ground black pepper: to taste
2
Preheat the oven to 200 degrees.
3
Tenderize the squid bodies with a hammer and cut each into 3 pieces.
4
In a dish, mix squid meat, chickpeas, potatoes, olives, half of the oregano, minced garlic, and cumin. Add paprika, salt, pepper, and 3 tablespoons of oil. Pour in water and lemon juice. Cover with parchment, then foil, make a few holes, and send to the oven for 30 minutes.
- Squid: 800 g
- Canned chickpeas: 1 glass
- New potatoes: 500 g
- Pitted olives: 0.5 glass
- Fresh chopped oregano leaves: 0.3 glass
- Garlic: 8 cloves
- Cumin seeds: 1 teaspoon
- Smoked paprika (pimenton): 0.8 tablespoon
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 6 tablespoons
- Water: 0.8 glass
- Lemon juice: 0.3 glass
5
Meanwhile, in a small bowl, mix the diced bread, 0.5 teaspoons of salt, a little pepper, the remaining oregano, and 3 tablespoons of oil.
- Rustic bread: 230 g
- Freshly ground black pepper: to taste
- Fresh chopped oregano leaves: 0.3 glass
- Extra virgin olive oil: 6 tablespoons
6
Remove the foil and parchment and sprinkle the dish with bread. Cook for about 20 more minutes until the bread is browned. Sprinkle with oregano, salt, and pepper.
- Freshly ground black pepper: to taste
- Fresh chopped oregano leaves: 0.3 glass
7
Sprinkle with oil and serve with lemon wedges.
- Extra virgin olive oil: 6 tablespoons
- Lemon: 1 piece
