This isn’t in quite such a hurry as I had hoped but it’s still quicker than my other, similar recipe. It takes around 40 – 60 minutes stat to end.
Ingredients (for 3 portions)
1 whole squid tube (around 8 inches/20cm long)
1 White (brown) onion
1/2 red onion
1 red or orange sweet pepper
200 gm mushrooms
150 gm chowder mix (mixed bite-size fish cubes)
150 gm king prawns
Zest of ½ orange
Zest of ½ lemon
1½ desertspoon oregano
½ teaspoon white pepper
½ teaspoon paprika
15 ml olive oil
10 gm butter
1 garlic clove or 5ml garlic-infused olive oil.
1 tin chopped plum tomatoes
⅓ tin tomato puree
1½ teaspoons palm sugar.
In a large sauté pan, heat the olive oil & half the butter.
Slice the onions 3 – 4 mm thick, then quarter the slices. Put them in the pan on a low light.
Cut the pepper into 1 cm wide strips & cut the strips into 3 – 4 cm lengths. Add them to the pan
Mince or chop the garlic and sprinkle it over the contents of the pan (or add the garlic-infused oil instead).
Roughly chop all but two medium-sized mushrooms. Reserve. Very finely chop the two medium-sized mushrooms and add them to the pan.
By now, the onions should be starting to soften. If not wait until they are, then give everything a brisk stir to mix it all up. Add the white pepper, paprika and 2/3 (one desertspoon) of the oregano. Stir again. Add the citrus zests and stir yet again.
Slit the squid down a crease and open it out flat. Cut it into strips about 2 – 2.5 cm wide (2.5 cm = 1 inch), then into squares.
Put the lid on the sauté pan and leave it on a low light whilst you put on the water for the pasta and measure/weigh/guess the pasta (we used spaghetti).
Add the tomato puree and chopped tomato to the pan, turn up the heat & stir for a few minutes until the temperature in the pan is back up to a gentle bubbling, then turn the heat back down again
Add the fish and squid, stir well in and replace the lid.
You need to time this so that the pasta goes in the pan at the right time so it and the “sauce” are ready at roughly the same time. The fiush and squid should not be cooked for longer than 10 minutes total. Any longer than that and the squid may get a little tough.
Five minutes before the pasta is ready, test for flavour and if required, sprinkle over the rest of the oregano. Add the palm sugar and stir. Add the prawns to the sauté pan and stir well in, ensuring they are mostly covered by the hot sauce.
Replace the lid. and leave, still on a low heat.
When the pasta is ready, serve into warm dishes, check the squid is cooked (it should be solid white, no longer slightly transparent), then spoon the “sauce” over the pasta. Garnish with abundant grated Parmigiano and serve with a good, full-bodied white wine (or a rosé)… Pino grigio dello Trentino (bianco or rosato) or Chablis.