Pasta with squid and peas with lemon. Today I propose a simple dish but different from the usual, especially in the presentation, It is seen that the squid is a type of pasta decidedly scenographic. For this first of pasta I chose not molluscs or crustaceans, but the most humble calamari: cooked with peas, white wine, sweet paprika and lemon are yummy and I paired with calamarata, but are also perfect paccheri. The extra touch is all in impiattamento: the squid and squid are arranged standing in an apparently random way, with fish tails coming out of the pasta, with the peels of lemon and parsley fringing all. I assure you that you will bring to the table a delicious dish, Nice to see, that will please everyone and that there will weigh too much on the pockets.
Ingredients for 4 people:
- 6-8 small squid
- 350 grams of pasta calamarata or
- 200 grams of peas (frozen unfortunately)
- one shallot
- a clove of garlic
- parsley as required
- grated rind of 1 lemon
- half a glass of dry white wine
- salt and pepper
- a pinch of paprika
- a small piece of chili pepper
- 8 Tablespoons extra virgin olive oil
- 2 tablespoons of tomato paste
- 150 ml vegetable stock made with a piece of carrot, Onion and celery
Wash and dry the squid (fateveli clean the fishmonger) and cut into rounds, not too thin, While the tails cut in half. Finely chop the shallot and parsley.
Put the oil in a pan and the garlic and FRY without Browning. Remove the garlic and add the onion, fry over low heat until it becomes soft and add the tomato paste. When the concentrate it will be mixed with oil and onion, turn up the heat and add the red pepper and squid: Brown them with care, Deglaze with white wine and allow to evaporate the alcohol part.
Season with salt and pepper and add the paprika and parsley, then add a little’ of broth (not everything, you will probably only need half) and cook covered over medium heat for 10 minutes, then add the peas and cook for another 10 minutes or so. At this point the squid are cooked and soft: If the sauce is too slow, Discover, raise the Dim and then narrow it down for a few minutes, If it is instead too thick, stretch it with a few tablespoons of broth. Add the grated lemon rind and set aside.
Boil the pasta in salted water and drain it al dente, so mantecarla for one to two minutes with the sauce of squid and peas in a pan. When the pasta is permeated by the sauce and shiny, serve by placing randomly on calamarata standing and squid (use a cooking tweezers), placing in each dish 2 tails so they escape from a calamarata. Then deploy the peas and the sauce, Add a few leaves of parsley and lemon peels: use your imagination in impiattamento! Serve immediately.
THE PAIRING: The presence of the peas gives this recipe for cloying notes suggesting to counter with a dry wine and savory. We recommend to combine ‘Castagnolo‘, a company Barberani Orvieto Orvieto classico Doc. Its scents of fresh fruit, its minerality and persistence are a good combination with this first course.