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Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: 2/3 cup pasta and 1 cup squid mixture)
Photo: Oxmoor House 

How to Make It

Step 1

SAUTE THE SQUID

Step 2

Dry the squid well on paper towels.

Step 3

Heat a Dutch oven to medium-high for about 3 minutes. A constant, well distributed medium-high is always better and more controllable than screaming high heat.

Step 4

Add 1 tablespoon of olive oil, and immediately add half of the squid.

Step 5

Sauté for about 2 to 3 minutes, stirring frequently, almost as if to stir-fry. Get some color on them.

Step 6

Place cooked squid in a large Dutch oven.

Step 7

Cook the rest of the squid: add 1 tablespoon of olive oil to the skillet, and sauté 2 to 3 minutes.

Step 8

Move the second batch of cooked squid to the Dutch oven.

Step 9

USE VEGETABLES TO CREATE A SAUCE

Step 10

Return the pan to the heat and reduce the temperature to medium. Add the onion, the garlic, and the chiles. Stir and cook for 2 minutes or until slightly soft.

Step 11

Add the wine to the pan. Cook 3 minutes or until reduced by half.

Step 12

Add the reduced wine to the squid, along with the tomatoes, the lemon zest, the red pepper, and the salt. Stir to incorporate.

Step 13

BRAISE

Step 14

Bring the squid mixture to a boil. Only for a moment.

Step 15

Reduce the heat to low, cover the pot, and simmer, but don't boil, for an hour and 15 minutes.

Step 16

COOK THE PASTA

Step 17

While the squid is simmering, cook the spaghetti for 6 minutes. Drain it well. There's plenty of sauce, and you don't want to dilute it.

Step 18

Add the pasta to the squid for the last 5 minutes of its cooking time.

Step 19

The squid should be tender at this moment. Turn off the heat.

Step 20

Stir in the lemon juice, half of the parsley, and the black pepper. Transfer to a serving platter, sprinkle with the remaining half of the parsley, and serve while still piping hot.

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