SQUID BOLOGNESE
Simon Levy
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipes-SquidBolognese-747x1024.jpg)
tags:squid, squid bolognese, calamari, seafood
Serves
2 - 3Ingredients
vegetable or canola oil for frying | |
1kg squid, including shells (about 4) | |
2 cloves garlic, diced | |
1 onion, diced | |
1 teaspoon smoked paprika white wine | |
200ml tomato passata (or 1 teaspoon tomato paste) | |
600ml water or stock a few slices of chorizo | |
100ml vegetable or canola oil 20-40g butter |
This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.
Instructions
1. | Ask your fishmonger to clean the squid, separating the tentacles and shells. |
2. | Stack three of the shells, vacuum pack or wrap in plastic wrap and put in the freezer, preferably overnight. |
3. | Dice the remaining squid trimmings and tentacles. |
4. | In a wide-based pan heat a little oil, add the chopped squid and stir for 45 seconds to 1 minute. Drain and set aside. |
5. | Return the pan to the heat, add some more oil and fry the diced garlic and onion without colouring until tender. |
6. | Add the paprika and the cooked, diced squid to the onions and garlic, mix together and cook for 3-5 minutes to allow the spice to mellow. |
7. | Deglaze the pan by adding a splash of white wine and scraping the bottom of the pan with a wooden spoon as the wine comes to a boil. |
8. | Add the tomato passata or tomato paste, and water or stock then allow to simmer until the sauce is thick. |
9. | Season with salt and freshly ground black pepper then set aside until ready to serve. |
10. | Make some chorizo oil by dicing the chorizo, putting it in a sealable plastic bag with the vegetable or canola oil and leaving it in a pot of water for a couple of hours at around 80℃ (do not allow the water to boil). |
11. | Or, just fry some diced chorizo and carefully add it to the sauce. |
12. | When ready to serve, remove the squid shells from the freezer and slice very thinly using a meat slicer, a mandolin or a sharp knife. This is your ‘pasta’. |
13. | Heat a pan on a medium heat then warm the squid-shell ribbons with a little olive oil and a small splash of water. |
14. | Or blanch them in a pot of water for 10-15 seconds and drain and dress with olive oil or chorizo oil. |
15. | Heat up the squid ragu then add a spoonful of water and stir in the butter, to give the ragu some body and shine. |
16. | Serve the ‘pasta’ with the squid ragu and drizzle over the chorizo oil if using. |
Photography Dean Kozanic
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