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Flying squid stewed with potatoes in a Neapolitan one-pot family dinner. This high protein mediterranean dish is a fresh, hearty meal that stretches seafood into a satisfying comfort dish.
Clean and slice the flying squid into 1/2-inch rings and pat dry thoroughly to remove excess moisture.
Peel and cut potatoes into 1-inch chunks. Dice the onion and celery, mince the garlic.
In a large heavy pot over medium heat, add olive oil. Sauté onion, celery, and garlic for 5 minutes until translucent, controlling the heat to avoid browning.
Increase heat to medium-high, add squid rings, and sauté for 2–3 minutes until just opaque; then pour in the white wine and simmer for 2 minutes to allow alcohol to evaporate.
Add potatoes, tomatoes, sea salt, black pepper, and red pepper flakes. Stir, cover tightly, and reduce heat to low. Simmer gently for 35–40 minutes, stirring once or twice, until potatoes are fork-tender and squid is tender (not rubbery).
Taste and adjust seasoning. Stir in chopped parsley off heat before serving for fresh aroma.
