This is a simply prepared dish. I know it won’t appeal to every palate, but what does?
However, if you’re a fan of calamari and things from the sea…if you’re a pasta lover…if you’re looking for something different to serve up, this one is for you!
I first became acquainted with Meyer Lemon on one of my trips to San Francisco and immediately fell in love with its mellow taste and aroma. It’s not often we find them in our local markets (Hey, produce buyers, what’s with that?). I’ve had to make do with Meyer Lemon flavored olive oils. But one day I got lucky.
Recipe: Calamari, Inky Pasta + Meyer Lemon
- meyer lemon (juice, zest + pieces)
- fresh baby calamari cut in rings
- chopped tomato
- minced parsley
- minced garlic
- red chili flakes
- white wine
- Goya’s ‘calamari en su tinta’ (baby pieces of squid in ink)
- Saute calamari in olive oil with garlic.
- Add a splash of white wine and the zest, juice and a few pieces of lemon with parsley.
- Simmer to meld flavors.
- Remove calamari for presentation, leaving the sauce in the pan.
- Add can of ’calamari en su tinta’ and simmer a bit longer for flavor and color.
- Add drained pasta and toss.
- Plate and top with reserved calamari.
Finishing Touch: The dish was finished with red chili flakes — and more zest and juice of the lemon.
Warning: Unless you practice portion control,
this is definitely an eat-too-much meal! It’s that good!
This product can be found in the Latin section of most supermarkets. Note that it is imported from Spain and is picante (hot/spicy), but not too much. It’s a cheap and tasty way to add color and flavor to rice, pasta, stews, etc.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!