An iconic Greek dish where calamari is tender, sweet and aromatic and makes the perfect partner for the spaghetti. My own Great Taste Awarded aromatic spice lends bags of flavour as it contains no less than thirteen different ingredients. The aromatic spice paste is made by small batch Northumbrian Pantry.
Ingredients (serves 4)
- 4-5 squid, approx. 450-500g
- 1 large onion, finely chopped
- 1 tbsp Irini’s Spice Paste
- 3 tbsp extra virgin olive oil and extra for drizzling
- 100ml dry white wine
- 150ml passata
- 1tsp vegetable bouillon
- 1 bay leaf
- A small bunch of parsley, finely chopped
- 200g spaghetti
Method
Clean the calamari by pulling out the tentacles from the main body. Cut just below the eye and discard the innards. Discard the beak and then trim the long tentacles level with the rest. Pull the fins away from the body together with the membrane and discard. Pull out the quill and remove the innards. Scrape the inside to clean with the back of a knife and wash. Cut the calamari in rings of approx. 0.5cm wide.
Bring a large saucepan to a medium heat and add the oil. Sautee the onion until translucent, 4-5 minutes. Add the spice paste and toss for a couple of minutes. Add the calamari, stir to coat well and add the wine. Let it evaporate and add the passata and 200ml of hot water from the kettle with the bouillon and bay leaf. Bring to the boil, lower the heat, cover the pan and cook until the calamari is tender and the sauce has thickened, approx. 45 minutes. When the calamari is cooked, season with some salt and freshly ground black pepper and add half the parsley. Discard the bay leaf before serving.
Bring a large saucepan with 2 litres of water and a generous pinch of salt to the boil. Add the spaghetti and cook for 9-12 minutes. Drain the spaghetti, reserving some of the water. Add the spaghetti to the calamari and toss well to coat. Add some of the pasta water to think the sauce if you wish and serve sprinkled with more parsley and drizzled with some extra virgin olive oil.