Stuffed Squid Tubes with Potatoes and Paprika

Ingredients

• 800 g ready‑to‑cook squid tubes
• 1 red bell pepper
• 400 g waxy potatoes
• 2 sprigs oregano
• 1 red chili pepper
• 2 cloves garlic
• 3 anchovy fillets
• 2 tbsp breadcrumbs
• Pepper (freshly ground)
• 2 tbsp olive oil
• 150 ml dry white wine
• 200 ml fish stock

Instructions

1. 1.

   Wash, clean and pat the squid tubes dry; cut 150 g into small cubes. Wash the bell pepper, halve it, remove seeds and white membranes, then dice finely. Peel, wash and grate the potatoes finely. Rinse the oregano and shake dry. Wash the chili, halve lengthwise and deseed. Peel the garlic and finely chop with oregano, anchovies and chili.

2. 2.

   Mix the grated potatoes with diced bell pepper, cubed squid, chili, garlic, oregano, anchovies and breadcrumbs; fill the remaining squid tubes with this mixture. Secure each tube with a wooden skewer, lightly season with pepper, and sear in hot oil until golden brown on all sides. Deglaze with wine, add some stock, cover and simmer over medium heat for 30–35 minutes, adding more stock if needed. Remove the tubes from the stock, serve on plates with lemon wedges.