📝 About This Recipe
Transport yourself to the sun-drenched Amalfi Coast with this rustic, soul-warming seafood stew. This traditional Campanian dish marries the tender, slightly sweet flavor of totani (European flying squid) with velvety potatoes that have soaked up a rich, tomato-infused broth. It is a masterclass in Mediterranean simplicity, relying on high-quality olive oil and fresh herbs to create a deeply satisfying 'mare e monti' experience.
🥗 Ingredients
The Seafood
- 800 grams Totani (European Flying Squid) (cleaned, bodies cut into rings, tentacles left whole)
- 1/2 cup Dry White Wine (such as Falanghina or Pinot Grigio)
The Vegetables and Base
- 600 grams Yellow Potatoes (peeled and cut into 1-inch chunks)
- 250 grams Cherry Tomatoes (halved)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
Seasoning and Aromatics
- 1 small bunch Fresh Parsley (finely chopped)
- 1 cup Warm Water or Fish Stock (as needed for moisture)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by cleaning the totani thoroughly under cold running water. Remove the cartilage, beak, and eyes. Slice the mantles into rings about 1.5cm wide and keep the tentacles whole or halved if very large. Pat dry with paper towels.
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2
Peel the potatoes and cut them into uniform 1-inch cubes. Keeping them uniform ensures they cook evenly and release just enough starch to thicken the sauce.
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3
In a large, heavy-bottomed sauté pan or a shallow Dutch oven, heat the extra virgin olive oil over medium heat. Add the smashed garlic cloves and red chili flakes.
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4
Sauté the garlic until it becomes fragrant and turns a light golden brown, then remove and discard the cloves to prevent a bitter taste.
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5
Increase the heat slightly and add the totani rings and tentacles to the pan. Sauté for 3-4 minutes until they release their juices and turn opaque.
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6
Pour in the white wine and let it bubble vigorously for 2 minutes until the sharp scent of alcohol has evaporated.
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7
Add the halved cherry tomatoes and a pinch of salt. Cook for 5 minutes, pressing down on the tomatoes with a wooden spoon to release their juices.
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8
Add the potato chunks to the pan, stirring well to coat them in the seafood and tomato juices.
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9
Pour in enough warm water (or fish stock) to just barely cover the potatoes. Season with a bit more salt and black pepper.
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10
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for about 30-35 minutes.
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11
Check the pan occasionally. If the liquid reduces too much before the potatoes are tender, add a splash more warm water. The goal is a thick, stew-like consistency, not a soup.
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12
Once the potatoes are fork-tender and the totani are succulent, remove the lid. If the sauce is too thin, simmer uncovered for the last 5 minutes.
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13
Stir in the freshly chopped parsley and a final drizzle of raw extra virgin olive oil for a bright finish.
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14
Turn off the heat and let the dish rest for 5 minutes before serving. This allows the flavors to meld and the starch from the potatoes to set the sauce.
💡 Chef's Tips
If you cannot find totani, you can substitute with large squid (calamari), though the cooking time may be slightly shorter as totani are naturally firmer. Always use waxy or all-purpose potatoes like Yukon Gold; starchy potatoes like Russets will break down too much and turn the dish into a mash. Do not over-salt at the beginning; the totani carry natural salinity that concentrates as the sauce reduces. For an extra layer of flavor, add a tablespoon of salted capers (rinsed) along with the tomatoes. Make sure the water or stock you add is warm; adding cold liquid to the hot pan can toughen the seafood.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with thick slices of toasted sourdough or 'Pane di Altamura' to mop up the sauce. Pair with a crisp, chilled Italian white wine like Greco di Tufo or a dry Rosato from Puglia. Start the meal with a light arugula and fennel salad to provide a fresh contrast to the rich stew. A side of sautéed broccoli rabe with lemon and garlic complements the oceanic flavors beautifully. Finish the meal with a glass of chilled Limoncello to honor the dish's Amalfi Coast heritage.