Spaghetti with squid. Recipe

Desserts

These spaghetti with squid are not to be served to any diner "gingerbread"Since it will be dedicated to criticizing it for being black, this type of diner is not used to eating colorful things little used in the kitchen.

And contrary to what I always advise, which is “obligate"To try new things, with this dish what I recommend is to reserve it for when we are sure to be surrounded by people who know how to appreciate both its color and its exquisite flavor, so we will only have to enjoy the moment, without seeing strange faces of disapproval.

Ingredients

700 grams of squid, 400 grams of spaghetti, 250 grams of fried tomato, 1/2 glass of white wine, 1 cup of fish broth, 1 sachet of cuttlefish or squid ink, 1 large onion, 3 cloves of garlic, 2 sprigs of parsley, 1 bay leaf, olive oil, salt, pepper and oregano.

How to prepare spaghetti with squid

Peel and chop the onion and garlic. We chop the parsley. We clean the squid.

In a large frying pan with a splash of olive oil, sauté the onion and half of the garlic over low heat, when everything is golden brown, add the tomato, the fish stock and the bay leaf.

We stir and cook for at least 10 minutes. After this time we add the wine and let it cook for another 5 or 10 minutes to allow the alcohol to evaporate.

Then add the baby squid, the cuttlefish or squid ink, the chopped parsley, the rest of the minced garlic and a pinch of salt and pepper. We stir well and cook for 20 minutes.

Cook the spaghetti in boiling salted water, following the manufacturer's instructions, drain them and mix them with the sauce, once it is finished.

Processing time | 40 minutes

Difficulty | Low

Tasting

We serve the spaghetti with squid just finished and sprinkled with a little oregano.

To make this dish we can substitute the spaghetti for some other type of long pasta, and if we want to dress them up, we can use black spaghetti, we will make it an even more impressive dish.

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