Baby squid with sun-dried tomatoes and baby new potatoes

Chipirons aux tomates confites et pommes grenailles

Ingredients for 4 people

- 800g baby squid (or chipirons)

- 450g baby new potatoes

- 200g rocket leaves

- 150g sun-dried tomatoes

- 1 bunch of basil

- 3 garlic cloves

- 50g butter

- 5cl + 7cl olive oil

- 3cl balsamic vinegar

- salt

- espelette powdered chillies


Add a comment

Write a comment



Taking the squid, separate the bodies from the heads, empty the insides and wash well under running water.

Next, cut the cleaned squid into strips, not making them too thin, and dry these well.

Then season them with a drizzle of olive oil, table salt and espellette powdered chillies.

Cut the sun-dried tomatoes into small cubes.

With the garlic, peel the cloves, remove the central germs and chop finely.

Taking the basil, pick off the individual leaves and also chop finely.

Wash the baby new potatoes, the cut them in two.

Place them in a saucepan, cover them with cold water and add some coarse sea salt.

Boil the potatoes for 10 mins, then strain.

Next, in a large frying pan, melt some butter over a gentle heat and put the potatoes in to brown them.

On a very hot plancha, or then in a large non-stick frying pan, add a small amount of olive oil and once it's smoking, place the squid in the oil to brown them.

Add the sun-dried tomatoes, then the garlic, then the basil, mix them up for one minute and remove swiftly from the heat.

Season the rocket leaves with balsamic vinegar and olive oil.

To serve the dish, first put a bed of the potatoes on each of the 4 plates, place the squid mixture on the potatoes, then add a dome of rocket salad on top.

Serve immediately.



by Pauline Teston-Unger