Baked Squid with Garlic, Young Potatoes, and Chickpeas
Main Dishes | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Baked squid with garlic, young potatoes, and chickpeas
Ingredients
- New Potatoes - 17.6 oz
- Chickpea - 1 cup
- Squid - 28.2 oz
- Pitted olives - ½ cup
- Chopped Sage Leaves - ¼ cup
- Garlic - 8 cloves
- Toasted Cumin Seeds - 1 teaspoon
- Smoked salt - ¾ tablespoon
- Ground Black Pepper - to taste
- Olive Oil - 6 tablespoons
- Water - ¾ cup
- Meyer Lemon Juice - ¼ cup
- Lemon - 1 piece
- Country Bread - 8.1 oz
Step by Step guide
Step 1
Cut the potatoes in half and place them in a pot. Cover with water, add salt, and bring to a boil. Cook until tender, drain, and cool.
Step 2
Preheat the oven to 392°F.
Step 3
Use a mallet to tenderize the squid bodies and cut each into 3 pieces.
Step 4
In a baking dish, combine the squid meat, chickpeas, potatoes, olives, half of the oregano, minced garlic, cumin, paprika, salt, pepper, and 3 tablespoons of oil. Pour in the water and lemon juice. Cover with parchment paper, then foil, make a few holes, and bake in the oven for 30 minutes.
Step 5
Meanwhile, in a small bowl, mix the diced bread, 0.5 teaspoon of salt, a bit of pepper, the remaining oregano, and 3 tablespoons of oil.
Step 6
Remove the foil and parchment and sprinkle the bread over the dish. Bake for another 20 minutes or so, until the bread is golden brown. Sprinkle with oregano, salt, and pepper.
Step 7
Drizzle with oil and serve with lemon wedges.
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