Roasted Agrias with Squid and Chorizos

Roasted Agrias with Squid and Chorizos


  • 1kg Agria potatoes, peeled and cut into 3cm chunks
  • 4 cloves garlic, finely chopped
  • 1 teaspoon sweet smoked paprika
  • 6 tablespoons extra virgin olive oil
  • 2 chorizos, thinly sliced
  • 2 squid tubes, sliced through one side,
    opened out flat and cut into 5cm x 2cm pieces
  • 2 handfuls baby spinach leaves
  • ½ cup pitted black olives
  • 2 tablespoons capers
  • 150g cherry tomatoes, halved
  • 2 tablespoons chopped parsley
  • lemon wedges for serving


Preheat the oven to 200°c. Line a roasting dish with baking paper. Put the potatoes, garlic, paprika and 4 tablespoons of the oil on the paper. Season with salt and freshly ground black pepper and mix well. Spread the mixture out into an even layer. Place in the oven for 45 minutes or until the potatoes are tender, crisp and browned. Remove from the oven and place in a warm serving bowl. Meanwhile heat a frying pan over moderate heat, add another tablespoon of the oil and fry the chorizo until lightly browned. Sprinkle the chorizos over the potatoes. Add the last tablespoon of oil to the pan, turn up the heat and add the squid. Fry quickly until just coloured. Add the spinach and olives and stir fry until the spinach wilts. Sprinkle the squid mixture and the tomatoes over the chorizos. Sprinkle everything with the parsley and serve with lemon wedges for squeezing.

Serves 4-6.