Jadranske Lignje na Padelu

Jadranske Lignje na Padelu (Adriatic Squid with Potatoes)

A classic Croatian dish from the Adriatic coast, featuring tender squid braised with potatoes, garlic, parsley, and a generous splash of good olive oil. Simple, fragrant, and deeply satisfying.

Prep

20 min

Cook

50 min

Total

70 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •800 g (1¾ lb) fresh squid, cleaned, tubes and tentacles, bodies left whole
• •600 g (1⅓ lb) waxy potatoes, such as Yukon Gold, peeled and sliced 5 mm thick
• •120 ml (½ cup) extra-virgin olive oil, plus extra for drizzling; quality matters
• •6 cloves garlic, thinly sliced
• •1 whole red bell pepper, seeded and cut into strips
• •1 whole yellow onion, sliced thinly
• •1 tsp sweet paprika, preferably Croatian Slavonian
• •1 whole bay leaf
• •1 small chili pepper, optional, for gentle heat
• •1 handful flat-leaf parsley, finely chopped
• •200 ml (¾ cup + 1 tbsp) dry white wine, or fish stock
• •sea salt and freshly ground black pepper, to taste

Steps

1. 1 Pat the cleaned squid dry with paper towels. Season lightly with salt and pepper. Heat half the olive oil in a wide, heavy pan or earthenware 'padel' over medium-high heat. Sear the squid briefly, 1-2 minutes per side, until just opaque and lightly golden. Remove and set aside; they will finish cooking later.
2. 2 Reduce heat to medium and add the remaining olive oil to the same pan. Add the sliced onion and cook gently for 4-5 minutes until softened and translucent, scraping up any browned bits.
3. 3 Stir in the sliced garlic, red pepper strips, bay leaf, and chili if using. Cook for another 2-3 minutes until the peppers begin to soften and the garlic is fragrant but not browned.
4. 4 Sprinkle in the sweet paprika, stir once, then immediately add the sliced potatoes. Toss to coat in the oil and aromatics. Pour in the white wine and 100 ml (scant ½ cup) of water. Season with salt and pepper.
5. 5 Cover and simmer gently for 15-20 minutes, until the potatoes are nearly tender when pierced with a knife.
6. 6 Nestle the seared squid (and any juices) into the pan, tucking them among the potatoes. Spoon a little of the cooking liquid over each piece. Cover and cook for a further 8-10 minutes, until the squid is just tender and the potatoes are fully cooked through.
7. 7 Remove the lid, increase the heat slightly, and let any remaining liquid reduce to a glossy coating, about 2 minutes. Discard the bay leaf.
8. 8 Scatter generously with chopped parsley, drizzle with a final swirl of raw olive oil, and serve hot straight from the pan, ideally with crusty bread and a simple green salad.