We prefer our weeknight meals to be quick and delicious, so we avoid trying new recipes if we’re not sure our kids will go for them. Fortunately, calamari—deliciously kid-friendly in its fried form—is simple to prepare at home.
There are ways of frying squid without a heavy dose of breading or insane amounts of oil. But the best, cleanest way to cook squid is a stove-top pan roast followed by less than ten minutes in a very hot oven, which is why we’re loving this recipe from renowned chef and New York Times food writer David Tanis. The chorizo and yukon gold potatoes help fill the dish out and provide flavors and textures that your little ones will adore!
2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
Salt and pepper
1 1/2 pounds cleaned squid, both bodies and tentacles
Extra-virgin olive oil
4 ounces Spanish chorizo, diced (about 3/4 cup)
Pinch of red pepper flakes
8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
Pimentón (Spanish paprika) for dusting
3 tablespoons chopped Italian parsley