Spaghetti With Squid in Tomato Sauce Recipe

Authentic spaghetti dish that uses the whole squid.

Cooking time

20min

Calories

607kcal

Sodium

700mg

Nutrition facts are for one serving.
Nutrition values are for 0.7 g of sodium per 100 g/3.5 oz. of dried pasta when boiled.

Directions

Thinly slice the squid body, fins and legs into bite-size pieces. Set the innards aside.
Lightly saute the finely chopped onions and garlic in olive oil, add in the chili pepper. Once fragrant, add in the squid and saute all together. Next, add in the squid innards while stirring and mashing.
Add the sliced tomatoes and olives to (2) and simmer for 2 minutes, then season with salt and pepper.
Finally, add in the spaghetti, mix evenly together and serve on a plate.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.