Confit Squid with Potatoes

Confit squid with potatoes is a one-pot wonder. There are never any leftovers when I make it, especially with bread on the side to soak up those incredible pan juices—that’s the real highlight of the dish.

Growing up, this was often our Sunday lunch. My mom would cook it in the wood-fired oven at home, and it was always either roasted chicken with potatoes or this squid confit. Naturally, the squid was my favorite. Simple, rustic, and all cooked together in one pot, it’s pure magic.

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Confit Squid with Potatoes

Courses: Dinner, Lunch, Main Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Cooking Temp: 200  C

Best Season: Suitable throughout the year

Description

Confit squid is one of the easiest dishes you can make. All you need is plenty of good olive oil, a splash of white wine, a handful of vegetables, and of course, fresh squid. Let it all gently cook together, and you’ll have a rich, flavourful dish that feels effortless yet special.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g squid (cleaned)
• 4-5 potatoes (cut into chunks)
• 2 carrots (halved lengthways)
• 2 onions (quartered)
• 3 baby capsicums (or mini bell peppers)
• 1 head garlic, (with cloves separated, peeled and lightly crashed)
• ¹⁄₂ bunch fresh parsley (finely chopped)
• 150 ml dry white wine
• 5 tbsp good-quality olive oil (the more the better)
• Salt and freshly ground black pepper, to taste
• ¹⁄₂ lemon (juiced, plus extra wedges for serving)

Instructions

2. Preheat your oven to 200 °C (390 °F).
3. Heat an oven-safe pan (cast iron or heavy casserole dish with lid) over medium-high heat. Drizzle generously with olive oil so the base is well coated.

4. When the oil shimmers, add the cleaned and salted squid pieces in a single layer. Sear for 2–3 minutes per side until lightly browned and set it aside

6. In the same hot pan (add a splash more oil if needed), toss in the crushed garlic cloves and onion. Stir for about 30 seconds—just until fragrant (don’t let them burn).
7. Add the potato chunks, carrot pieces. Season everything liberally with salt and pepper. Drizzle with another glug of olive oil and stir well so the vegetables are evenly coated and starting to gloss.

9. Return squid and pour in the 150 ml white wine, loosening any browned bits stuck to the pan. Stir to combine. Add half cup of water as well.

11. Cover the pan tightly—either with a lid if it has one or a layer of aluminum foil.
12. Transfer to the preheated oven and bake for 40 minutes. The vegetables will soften and absorb flavor, while the squid turns tender.
14. Remove the cover and stir in the baby capsicums. Drizzle a little extra olive oil over the top so they roast nicely.
15. Return to the oven, uncovered, for another 10–15 minutes, or until the capsicums are slightly blistered, the edges of potatoes are golden
17. Drizzle with lemon juice, scatter the chopped fresh parsley, and give a final crack of black pepper.
18. Serve straight from the pan or transfer to a large platter—don’t forget to spoon up those delicious pan juices.

Keywords: confit, squid