If you are looking for an idea for a light, yet luxurious and aromatic lunch, definitely try this simple recipe. The smell of the sea, the taste of wine and the sweet softness of roasted corn, surrounded by a bouquet of Mediterranean herbs. This is an excellent seafood dish that is prepared directly in the oven, and will be ready in just an hour.
ingredients:
- 500 grams of cleaned squid
- 500 grams of potatoes
- 1 carrot
- some celery (root or stalk)
- 1 parsley root
- 0,5 leeks
- 10 black olives
- 10 pieces of cherry tomatoes
- salt (as needed and to taste)
Marinade:
- 1 dl of dry white wine
- 1 dl of olive oil
- 1 tablespoons of butter
- 4 cloves garlic
- a few sprigs of fresh herbs (basil, thyme, oregano, parsley, rosemary...)
- 2 bay leaves
- half of a smaller lemon, cut into slices
<strong>Preparation: </strong>
First prepare the marinade. Put all the ingredients in a small container or pot and slowly bring them to a boil. Remove from the heat and let the marinade cool to lukewarm, to release the aroma of the herbs.
If necessary, clean and wash the squid. Dry them with paper towels. Peel the potatoes and cut them into slices.
Peel the carrot and cut it diagonally into thin slices. Peel the celery and parsley root and cut into small cubes. Cut the black olives into rings and the tomatoes in half. Cut the leek diagonally into as thin slices as possible.
Transfer all the vegetables and potatoes to a deep baking dish, salt them and pour half of the marinade over them. Bake at 220 degrees for about 30 minutes, until the potatoes get a nice golden color.
Pour the second part of the marinade over the cleaned and salted squid. Stir and leave to marinate while roasting the potatoes and vegetables.
When the potatoes are slightly browned, place the marinated squid on top. Cover everything together with the rest of the marinade. Bake for another 15 to 20 minutes (depending on the size of the squid) at the highest temperature.
Serve good bread with the dish, because the marinade will turn into a delicious sauce during baking.
Additional tips
You can prepare the marinade the day before. Wash the squid well from the inside because they may contain fine sand that will be unpleasant under the teeth. Herbs are best used fresh. If you don't have it, you can also use dried. Parsley root and celery can also be grated. You should not bake the squid for a long time because they will become hard and rubbery. Therefore, add them to potatoes and other vegetables only in the second half of cooking. They should be baked for a short time at a high temperature, advise on the website Sanja Sirk/okusno.je.
Bonus video:
