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Makes 6 servings

Ingredients:
2 pounds medium-size calamari (about 12), cleaned
1 cup lightly packed chopped fresh Italian parsley leaves
1/3 cup extra virgin olive oil
2 teaspoons sea salt
Freshly ground black pepper
1 1/2 pounds baking (russet) potatoes, peeled and cut into 1/4-inch rounds
1 cup sliced onions
1 cup water

Directions:
Preheat oven to 475 degrees Fahrenheit.

Cut the bodies of the calamari crosswise into 3 pieces. In a large bowl, toss the calamari pieces and tentacles with the parsley, oil, salt and pepper until the calamari is coated. Add potatoes and onions and toss well.

Transfer to a 14- x 12-inch baking pan, spreading into an even layer. Pour the water over the calamari mixture and cover the pan tightly with aluminum foil. Perforate the foil in several places with a fork. Bake for 30 minutes.

Uncover, turn the potatoes and calamari with a spatula and cook uncovered, turning the potatoes and calamari twice more, until golden brown and tender, about 20 minutes longer. Serve hot.

From Lidia's Italian Table (William Morrow, 1998)


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