Cooking Instructions
1.
Preheat oven to 475 degrees F (250 degrees C).
2.
Wash and peel the
Yukon Gold Potatoes (2)
.
3.
Cut each potato into 6 evenly sized pieces.
4.
Place the potato pieces in a bowl, drizzle in
Extra Virgin Spanish Olive Oil (1 Tbsp)
, then season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
and toss together until well combined.
5.
Add the potatoes to a baking tray lined with foil paper and make sure all the potatoes are in a single layer. Bake for 22-23 minutes.
6.
Meanwhile, cut the
Button Mushrooms (12)
into 1/4-inch thick slices and set aside.
7.
Pat dry
Fresh Squid Tubes (1)
with paper towels and cut into 1/2-inch thick rings.
8.
Add
All-Purpose Flour (1/2 cup)
and
Sea Salt (as needed)
into a plastic bag, then add the Squid Rings into the bag and mix together until the rings are all well coated. Set aside.
9.
Heat a nonstick frying pan over a medium-high heat and add
Extra Virgin Spanish Olive Oil (2 Tbsp)
. Let warm up for 2 minutes.
10.
Add the sliced mushrooms into the oil and mix. Cook for about 3-4 minutes, then season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
11.
Mix together and turn off the heat, then add
Salsa Verde (2 Tbsp)
and mix together until well combined. Transfer to a serving dish.
12.
Heat a small nonstick frying pan over a medium-high heat and add
Sunflower Oil (1/2 cup)
. Let warm up for 3 minutes.
13.
Add the squid rings and cook for 2 minutes per side, then transfer to a dish with paper towels.
14.
Add the fried calamari to a shallow serving bowl. Add
Salsa Alioli (2 Tbsp)
to a small bowl for dipping.
15.
Once the potatoes are cooked through, remove them from the oven and transfer them to a shallow serving bowl. Add
Salsa Brava (2 Tbsp)
to the top of the potatoes.
16.
Place all 3 dishes on a cutting board and serve at once. Enjoy!
