Clean the squid by removing the innards and skin, and cut them into rings. Peel the potatoes, cut them into cubes, and soak them in a bowl with water and salt.
Wash the tomatoes, dry them, remove the stem, and cut them in half.
Chop the parsley leaves and set aside two stems.
In a pot, heat oil, garlic, and parsley stems. When it starts to sizzle, add the squid and brown them.
Once the squid is browned, remove the garlic and parsley, add the white wine, and let it evaporate.
When the wine has evaporated, add the potatoes, a glass of water, and the cherry tomatoes. Cover and cook for 25-30 minutes.
At the end of cooking, add the chopped parsley and serve.
Italia, Campania
| Energy (kcal) | 74.41 |
| Carbohydrates (g) | 10.07 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 0.82 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 6.86 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.1 |
