Confit Squid With Potatoes

Cook Time 1 hour 30 minutes

Serves 4

Ingredients

500g squid or calamari, cleaned

3–4 large potatoes, cut into chunks

3–4 small carrots, cut into rounds or halved lengthways

2 medium onions, quartered

6 garlic cloves, crushed

3–4 baby capsicums, chopped

150ml white wine

Olive oil, to drizzle

Salt and black pepper, to season

To Serve

A handful of fresh parsley, roughly chopped
Juice of ½ lemon

Crusty bread

Method

Preheat oven to 200°C.

Heat an oven-safe pan over medium-high heat. Drizzle generously with olive oil. Add squid and brown for 2 to 3 minutes on each side. Add crushed garlic and cook until fragrant. Add potatoes, carrots and onion. Season with salt and pepper and drizzle with plenty of olive oil. Toss well. Pour in white wine.

Cover the pan with a lid or foil and transfer to the oven. Cook for 10-15 minutes. Remove the lid, add baby capsicums, and bake uncovered for another 10 to 15 minutes, until golden and tender. Finish with lemon juice and fresh parsley.

The juices at the bottom of the pan are everything. Mop them up with bread.