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Calamari, Inky Pasta + Meyer Lemon

March 19, 2011 by Joan Nova in Finishing Touches, Fish/Seafood, Italian, Pasta, Product Recommendations, Recipe Development | 18 Comments

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

Ingredients

  • meyer lemon (juice, zest + pieces)
  • fresh baby calamari cut in rings
  • chopped tomato
  • minced parsley
  • minced garlic
  • red chili flakes
  • white wine
  • evoo
  • pasta
  • Goya’s ‘calamari en su tinta’ (baby pieces of squid in ink)

Instructions

  1. Saute calamari in olive oil with garlic.
  2. Add a splash of white wine and the zest, juice and a few pieces of lemon with parsley.
  3. Simmer to meld flavors.
  4. Remove calamari for presentation, leaving the sauce in the pan.
  5. Add can of  ‘calamari en su tinta’ and simmer a bit longer for flavor and color.
  6. Add drained pasta and toss.
  7. 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!

Product Recommendation

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!

18 Comments

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  1. We are calamari lovers, so I know this is right up our alley. I’m not lucky in the Meyer lemon department very often either, but when I see them I snap them up.

    Lovely dish Joan. I can see why you could eat too much of it.
    Sam

  2. You really should ask Goya for some compensation for displaying their products proudly on FOODalogue Joan:D This pasta dish is something I need to try.

  3. Foodiewife says:

    the only way that I like calamari is breaded and cooked like a picatta. My son, however, would love this dish. I just posted a Meyer lemon cake, made from the tree my husband tenderly cared for five years before it before a LOT of lemons. I’m so thankful for my own Meyers, because they are terrific! Nice dish!

  4. Thanks for the portion control warning! I see what you mean…looks delicious! I’m assuming there was a lovely glass of crisp white wine with this?

  5. Love Meyer lemons. This dish looks so super flavorful! Got any left over?? I doubt it…darn.

  6. norma says:

    I woke up this morning thinking of making “arroz con calamares”. When in PR I bought a can of “calamares en su tinta” and have been dying to try it. I wake up and find your post…amiga we are sisters from another mother…

  7. Peter says:

    Nice product – squid holds up well frozen and the squid ink is already mixed in for ya!

    Eye-catching dish that’s healthy and sexy.

    • Joan says:

      That’s why I recommend it…more for the ink (which is very well seasoned) than the squid which, as you can see, I bought fresh.

  8. Kristina says:

    I adore the squid, you did a wonderful recipe…that hunger!! ^^ Kris

  9. I see your favourite GOYA brand – we never get it here – but boy to we love squid! I had my first MEYER lemon EVER last week and loved it. YUM. We can’t buy those here, either… but, we are not deprived. We are just living in a winter climate in the winter!
    :)
    Valerie

  10. Katie says:

    I love squid, especially with pasta. This dish is right up my alley, Joan.

  11. Reminds me of my grandmother’s cooking. So good.

  12. Sounds so good with the meyer lemon and ‘calamari en su tinta’, fantastic flavors!

  13. redkathy says:

    Joan I’ve not tried canned calamari, just never sound right to me. I love it fresh and with pasta even better. Thanks for the recommendation.

  14. Sylvia says:

    Love this. Ink calamari adds a “special” flavor, mainly on pasta and rice .Amazing recipe.

  15. Bren says:

    you know i don’t do shellfish or bottom feeders but this here looks like those lay chips commercial where you know you just can’t have one! the cooking pic is enticing!

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