Squid Ink Pasta With Allioli Verde Recipes
SQUID INK PASTA WITH ALLIOLI VERDE
Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
- Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
- Bring stock and squid ink to a low simmer in a saucepan.
- Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
- Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.
ALLIOLI VERDE
Serve with our Squid Ink Pasta with Allioli Verde.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.
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