Spring Squid with Pasta and Anchovy Sauce
Squid is an affordable and delicious seafood choice that can be so much more than calamari! Here is a wonderfully easy, inexpensive and delicious way to enjoy squid that you can whip up in just a few minutes.
Makes
Serving size
Ingredients
INGREDIENTS FOR SAUCE:
2 tablespoons rosemary leaves
6 anchovy filets
½ teaspoon cumin, ground
2 lemons, juiced
⅓ cup olive oil
INGREDIENTS FOR SQUID WITH PASTA:
1 cup orzo (makes 2 cups cooked)
12-ounce squid, cleaned and ink sack removed
1 garlic clove
1 cup peas, frozen
½ tablespoon olive oil
1 dried red chili, crumbled
1 tablespoon flat leaf parsley, chopped
Special Equipment:
Blender or immersion blender
Instructions
Directions for sauce:
- Mince the rosemary and place with anchovies and cumin in a mortar and pestle. Grind into a paste.
- Place the paste in a blender or a cylinder to use with an immersion blender.
- Add rosemary/anchovy mixture and lemon juice into the blender or cylinder. Process until well blended.
- Add oil, slowly, until it forms a pourable, but thickened sauce.
Directions for squid with pasta:
- Prepare the orzo according to package directions. Drain and reserve.
- Score the flattened squid body with parallel lines, and then make lines again the other way to make a cross-hatch pattern.
- Bring a saucepan of water to a boil with the garlic. Add the peas and cook for 5 minutes until tender.
- Remove with a slotted spoon to a bowl. Mix with 1 tablespoon olive oil.
- Heat the grill or a char-grill/griddle pan (or a heavy frying pan). Spray with cooking oil.
- Cook squid, including the tentacles, scored side down on the hot grill and cook for 1-2 minutes. Flip over and cook 30 seconds more.
- Cut the squid into bite-sized pieces
- Toss the squid, red chili, peas, and anchovy sauce together with exactly 3 tablespoons of the sauce.
- Serve on plates or shallow bowls over the orzo. Sprinkle parsley on each portion.
Cooking Tip
The delicious sauce in this recipe makes more than the amount utilized to adhere to nutrient allowances for people with kidney disease. However, using less ingredients would make the volume too small for combining in a blender. You can refrigerate the extra sauce to use on other veggies or salads for up to a week.
Recipe contributed by FamilyCook Productions
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