Squid with roasted tomatoes and potatoes

Squid with roasted tomatoes, potatoes, onions and chilies...

This is an awesome dish, trust me!  The combination of squid, slow roasted tomatoes and golden potatoes are the perfect match!

Recipe for two:

10 whole squid, cleaned, cut into rings, tentacles included
4 roma tomatoes, cut in half
4 yukon gold potatoes, peeled and cubed
1 red onion, cut in half and sliced
2 red chilies, chopped
handful of fresh spinach
salt & pepper
olive oil
butter

First get tomatoes roasting at 300* with a little olive oil, salt, pepper and chili flakes.  Cook for at least 1 1/2 hours or until done.   Remove from the oven.

Par-boil the potatoes, then drain and pat dry.  Place into the same pan the tomatoes were cooked in with a little olive oil and salt, and brown in the oven at 400*.

When the potatoes are almost done, saute the onions and chilies with 1 tablespoon of butter until nice and soft.  In another pan cook the squid in a little butter over high heat, they will take a minute to cook.  When done, drain and add to the onions.

Chop up the tomatoes and add everything together, over a medium heat, add the spinach and wilt.  Season with salt and pepper.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes