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onion garlic olive oil fresh tomatoes salt well salt extra-virgin olive oil garlic parsley onion only garlic olive oil white fish water white wine salt onion garlic extra-virgin olive oil salt Angel
Viewed: 4 - Published at: 7 years agoIngredients
- 1/2 small onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- 1 1/2 lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water
- 1/2 teaspoon fine sea salt
- 1 1/2 lb cleaned large squid, rinsed well
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 small onion, finely chopped
- 1 small leek (green part only), washed well and finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon olive oil
- 1/2 lb bones and trimmings of any white fish such as sole, flounder, or whiting
- 3 cups water
- 1 cup dry white wine
- 1/2 teaspoon fine sea salt
- 1 medium onion, minced
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, or to taste
- 8 oz very thin fideos in nests (cabello de angel), broken up, or capellini, broken into 2-inch pieces
Method
- Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
- Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
- Puree sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
- Finely chop squid tentacles and chill until ready to use for fish stock and pasta.
- Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry.
- Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife.
- Chill strips, covered, until ready to use.
- Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
- Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes.
- Add water, wine, and sea salt and bring to a simmer, skimming froth.
- Remove from heat and let stand, uncovered, 15 minutes.
- Pour stock through fine sieve into a bowl, pressing on and discarding solids.
- Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes.
- Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes.
- Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally.
- (Leftover sauce and stock can be reserved for another use.)
- Stir in pasta and return to a boil, stirring.
- Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
- Toss squid strips with sea salt.
- Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
- Add squid and parsley and cook, stirring, 30 seconds.
- (Squid will still be partially translucent but will continue to cook from residual heat.)
- Mound squid on top of pasta and serve immediately.
