Squid ink mini vermicelli

Recipe from: February 2012

Ingredients 6
Servings 1
Minutes 00:15


Serving Change
  • 125
    squid ink pasta - cooked
  • 250
    small calamari tubes - sliced, plus heads
  • 2
    ripe medium sized roma or other tomatoes - cut in 1/8 pieces
  • 1
    small lemon - zested
  • 1
    red chilli - chopped
  • Extra virgin olive oil and salt - to taste


Wash the calamari well, especially the inside of the the tubes, remove the fins if necessary and slice into 1.5 cm pieces. Dry the slices and the heads very well. This may take a bit of kitchen paper towel – the calamari won’t sear and brown if you don’t so this.

In a pan on high heat, add about two tablespoons of olive oil.

Add the calamari in batches, careful not to crowd the pan.

After 30 – 40 seconds, turn. You want both sides browned, in as little time as possible or else the calamari will become leathery and horrible. Add chillies to the pan a few seconds before the calamari is done. Remove, cover and set aside.

In a serving bowl or two individual bowls, portion out the pasta. Divide the calamari, tomatoes and zest between the two.

Add a generous glug of olive oil and salt to taste, and toss well. I also added a large squeeze of lemon juice and ate this while the calamari was still hot from the pan.

Serve cold on a warm day as a side or main meal.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here




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