Calamari With Chorizo Sauce Recipes

Steps:

• Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
• Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
• Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
• Place in a bowl and finish with another drizzle of oil and serve.
• For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
• Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
• To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
• Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
• To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.