Steps

1. Remove the innards from the squid and wipe clean.
   🕒 00:54
2. Slice the squid bodies into rings. Slice the fins similarly.
   🕒 01:26
3. Remove the eyes and beak from the tentacles. Remove suckers if desired.
   🕒 01:29
4. Pat the squid dry with paper towels.
   🕒 03:46
5. Peel the potatoes and slice them into 5mm thick rounds. [Key Tip!] Slicing to a uniform thickness prevents uneven cooking and ensures even heat distribution.
   🕒 03:49
6. Lightly crush the unpeeled garlic cloves with the flat side of a knife.
   🕒 04:33
7. Add an ample amount of olive oil to the frying pan, more than usual.
   🕒 04:54
8. Arrange the potatoes in the frying pan and cook slowly over low heat. Flip once lightly browned on one side.
   🕒 05:16
9. Lightly sprinkle salt over the potatoes.
   🕒 06:19
10. Add the crushed garlic and stir-fry the potatoes further, allowing the aroma to release.
    🕒 06:34
11. Add the squid to the frying pan and mix gently.
    🕒 06:55
12. Lightly sprinkle salt over the squid.
    🕒 07:16
13. Mix everything gently, cover with a lid, and turn off the heat once.
    🕒 07:26
14. Turn the heat back on to very low and steam-fry together with the potatoes for 4-5 minutes using the moisture released from the squid. [Key Tip!] The squid's umami will infuse into the potatoes, creating a rich flavor.
    🕒 07:42
15. Turn off the heat, open the lid, and plate the dish.
    🕒 10:39
16. Drizzle with an additional amount of olive oil and sprinkle with chopped Italian parsley as a garnish.
    🕒 10:42