California is blessed with market squid flooding our coastline during their spawning season. But, most fishermen are only concerned with catching them and using them for bait. Since they would rather nab the big fish that follow and eat the spawning squid. So, it's safe to say, most fishermen aren't coming home and saying, "look honey, I've got fresh squid, let's make some squid pasta!" They don't know what they're missing!
My new recipe is a simple yet flavorful squid pasta. It's made with a homemade tomato sauce, some white wine and lots of parmesan cheese. Not only that, but you can learn how to clean and prep your squid too. Making and eating this recipe will show you why the rest of the seafood eating world is crazy over squid.
How about a Fish Pasta. It's made with yellowtail and a different homemade tomato sauce. Check it out!
Summertime Squid Pasta (serves 4)
1 pound (6-7 pieces) fresh whole squid
3 tablespoons extra virgin olive oil
1 onion, diced
3 cloves garlic minced
1 (28 ounce) can of diced tomatoes
1 tablespoon of fresh thyme
Parmesan cheese, grated
salt and black pepper
1 tablespoon of tomato paste
½ cup of white wine (dry, not sweet)
1 lb spaghetti
Start Making Your Squid Pasta
1. Start by heating 3-4 tablespoons of olive oil in a large saucepan on a medium heat. Next add the onion and grated carrots, and season with salt and pepper. Saute until lightly browned. Now, add the minced garlic and the dried rosemary and cooked for 2-3 additional minutes. Next, grate 3-4 fresh tomatoes directly into the saucepan while increasing the heat to medium-high. Cook until most of the liquid (from the tomatoes) has evaporated. Then, add the canned tomato sauce and tomato paste. Finally, stir and lower the heat to a simmer. Remember to taste for saltiness and adjust according to your taste.
2. Meanwhile, add the pasta after the pot of salted water comes to a boil. Cook the pasta al dente, or to the tooth. This usually takes 5-8 minutes depending upon the pasta. But, start checking the pasta after the 5 minute mark (you don't want to overcook your pasta!). Also, you can reference the pasta package for cooking directions.
3. After the pasta is cooked, al dente, strain it through a colander. Remember to reserve some pasta water incase your tomato sauce becomes too thick. If that's the case, keep adding a small amount of pasta water until you achieve the desired consistency, thick and soupy.
4. While the pasta is cooling, add the chunked fish fillets into the tomato sauce. Meanwhile, stir lightly and cook only for a minute or two.
Putting It All Together...
5. Add the strained pasta into a serving platter. Then add the tomato sauce on top. Now garnish with parsley and then sprinkle on the parmesan cheese. Finally, add cracked black pepper and drizzle 2-3 tablespoons of cold press olive oil. Congrats! You're ready to eat.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Stock Pot Stainless Steel 20-quart w/Lid
➤ Casserole Pan Stainless Steel w/Lid 3-quart
➤ Morton Kosher Salt 3lbs
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Glass Olive Oil Dispenser 16oz
➤ Multi Length 8-piece Wooden Spoons
➤ Culinary Pairing Knife Forged
➤ 12-inch Chef's Knife
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Ex-Large Tupperware Bowl w/Lid
➤ Beautiful Red Large Pasta Bowl Signature Housewares
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black