Ingredients
- 1 squid (approx. 1.5 kg, ready to cook)
- 4 medium-sized potatoes
- 100 ml olive oil
- 1 ts spicy paprika powder
- 1 ts sweet paprika powder
- sea salt
Preparation
1. Overview of ingredients.
2. Cover the squid in a bowl with cold water and let it rest for about 15 minutes.
3. Wash the potatoes well, remove the squid from the water and drain briefly. Put the squid in a pot with the potatoes.
4. Close with Secuquick softline, place on Navigenio and set it at "A". Switch on Audiotherm, enter approx. 7 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the turbo symbol appears.
5. Place Secuquick softline after the cooking time into the inverted lid and leave it to depressurise by itself.
6. Remove the Secuquick, remove the squid and potatoes from the pot and drain. Cut the tentacles into pieces with a scissor. Cut the potatoes into bite-sized pieces with a knife.
7. Arrange everything on a plate, drizzle with olive oil and serve sprinkled with paprika powder and sea salt.
Tip
- It tastes particularly good if you mix the squid pieces with a little olive oil before serving and roast briefly in the Arondo Griddle, then serve as described in point 7.
This recipe has been tested and approved by AMC.
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