Ingredients
- 1 1/2 pounds white-skinned potatoes (about 3 baking potatoes)
- 8 cloves garlic
- unpeeled
- 2 small red onions
- 1 unwaxed lemon
- 1/4 cup regular olive oil
- 12 ounces small clams in their shells
- 6 to 8 baby squid
- 1 1/4 pounds or 16 unpeeled raw colossal-size shrimp with heads-on
- 3 tablespoons dry white vermouth or white wine
- Salt and freshly ground black pepper
- 2 to 3 tablespoons roughly chopped parsley leaves
Instructions
- Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters.
- Put them into a large roasting pan with the whole garlic cloves.
- Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally.
- Quarter the lemon and cut each quarter into 1/2-inch pieces.
- Add the onion and lemon to the pan with the potatoes and garlic.
- Drizzle with 2 tablespoons of the oil and roast for 1 hour.
- Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away.
- Slice the squid into rings.
- After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
- Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
- Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
- Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink.
- Discard any clams that have not opened.
- Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
- Make Ahead Note: Potatoes can be prepared 1 day ahead.
- Submerge in a bowl of water and store in the refrigerator.
- Drain and pat dry before using.
- Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.
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