Description Edit

Ingredients Edit

• 18 oz. (500 g) calamaries
• 3.5 lb. (1.5 kg) potatoes
• 4 fl oz. (100 ml) olive oil
• 2 cloves garlic
• 1 tablespoon of mixed spices
• parsley
• salt and
• pepper

Directions Edit

Clean, wash and slice the calamaries into 3/4 inch (2 cm) wide strips. Peel and thinly slice the potatoes. Chop the garlic and parsley. Pour half the oil into an oven-proof casserole dish, spread a layer of Potato and sprinkle with salt. Then spread the calamaries over the Potato, sprinkle with pepper, garlic, parsley and mixed spices and cover with the remaining Potato. Sprinkle with more parsley and salt and pour the remaining oil on top. Cover (must be cooked in a covered dish so that calamaries remain juicy and require no basting) and cook in oven pre-heated to Gas Mark 7 (220 oC) for about 45 minutes. Serve with a seasonal salad.

Other Links Edit

See also Edit