Calamari with Potatoes and Piment d'Espelette

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Ingredients

1. 1/2 pound fingerling potatoes, cut into 1/3-inch dice
2. Salt
3. 6 ounces pancetta, sliced 1/4 inch thick and cut into matchsticks
4. 1 pound small cleaned calamari, bodies thinly sliced into rings
5. 1 teaspoon piment d'Espelette
6. 1/4 cup clam juice

1. In a small saucepan, cover the diced potatoes with 1 inch of cold water and bring to a boil. Lightly salt the potatoes and cook them until tender, about 8 minutes; drain.
2. In a large skillet, cook the pancetta over moderately high heat, stirring occasionally, until almost crisp, about 7 minutes. Add the potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the calamari and cook until it turns milky white, 1 to 2 minutes. Stir in the piment d'Espelette and clam juice and cook for 30 seconds longer. Season with salt and serve at once.