Every now and then, Andrea and I visit FICO: if my nephews are with us, it’s practically a regular stop between rides, games, and the ‘mini amusement park’, otherwise we just take a walk, and sometimes even have dinner because there are several cute restaurants there.
There’s also a little shop that gathers many Italian specialties and every now and then we make some small purchases.
Last time, among the things that intrigued us the most, we bought this squid ink fileja from Pastificio Fiorillo, a durum wheat semolina pasta with squid ink, really unique and beautiful just to look at.
Today I dressed it with a simple but super flavorful seafood sauce, with tomato, squid, shrimp, and mussels, plus a pinch of chili pepper to turn it into a real seafood arrabbiata: today’s lunch turned out really delicious and irresistible!
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and join → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Still on the FISH theme, here’s a recipe for a tasty and quick appetizer
- Difficulty: Easy
- Cost: Medium
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz fileja (with squid ink)
- 10.5 oz squid (or cleaned cuttlefish)
- 7 oz shrimp (peeled)
- 1.5 lbs mussels (to be cleaned)
- 9 oz cherry tomatoes
- 5 oz tomato purée
- 1 clove garlic
- 1 tsp tomato paste
- 4 tbsps extra virgin olive oil
- 1/4 cup dry white wine
- to taste chili pepper
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- High-sided saucepans
- Pans
Steps
Prepare the mussels
Clean the mussels (scrape well and remove the ‘byssus’). Put them in a large pan with a drizzle of extra virgin olive oil, then cover the pan and let them open for 2–3 minutes over high heat.
Turn off the heat, shell them, and thoroughly filter their water with a fine-mesh strainer.Prepare the mollusks
Clean and cut the squid into rings.
In a large pan, add EVO oil, peeled and crushed garlic, and chili pepper, and let it heat over medium-high flame for a very short time, being careful not to over-brown the garlic.
Add the squid, lightly salt, and continue cooking the seafood sauce over medium-high heat for 3–4 minutes.
Add the dry white wine and evaporate the alcoholic part for a couple of minutes.
Add the tomato purée and the washed and quartered cherry tomatoes along with the tomato paste. Now pour in 2–3 tablespoons of filtered mussel water.
Let it cook for 10–12 minutes over medium heat until the sauce becomes nice and thick.
Then add the peeled shrimp without the intestinal vein and cook for 2–3 minutes.
At low heat or turned off, add the shelled mussels and mix well, so they remain soft and don’t become rubbery!
Cook the squid ink fileja in plenty of salted water and drain 2 minutes early, keeping some cooking water aside.
‘Throw’ the pasta into the seafood sauce and sauté it for 1–2 minutes with a splash of cooking water to bind everything well, if needed.
Off the heat, add chopped parsley and a drizzle of raw EVO oil, and immediately serve the plates for our guests!Delicious and… enjoy your meal! Annalisa
If you like fish main courses, here’s a tasty collection of recipes
read → https://blog.giallozafferano.it/asilannablu/30-primi-piatti-a-base-di-pesce/
