Finding my way with seafood.
To the astonishment of my boyfriend David, I came home after a business lunch and announced that I now liked calamari and squid. It has come to my attention that most of the foods I thought I didn’t like, I do like, when I have really good quality versions.
So when John West asked if I would try some of their classic products and some of their newer lines I couldn’t say no. My new found love for seafood needs testing! Test it is exactly what they did. The most frightening thing in the box and the one all my colleagues wrinkled their noses at when I opened the box was tinned squid. I fancied a challenge and an easy squid supper was born.
Recipe adapted from My Kitchen in Spain
- 150g wholewheat penne
- 1 tablespoons olive oil
- 2 shallots
- 1 clove garlic, minced
- 1 stick of celery, chopped finely
- 1 carrot, chopped finely
- Pinch of fennel seeds
- 1 tsp easy chilli
- 1 can John West Squid in Cantabrian Ink Sauce
- greek yoghurt for topping
- Put the pasta on to cook, according to the packet instructions.
- Whilst that cooks, heat the oil in a separate pan and gently fry onion, garlic, celery and carrot for 5 minutes.
- Add the fennel, easy chilli and about 40ml of pasta cooking water then simmer the sauce for 5 minutes.
- Tip the tinned squid and sauce into the pan and simmer another 3 minutes.
- Drain the pasta when cooked and serve topped with your squidy ragu and a dollop of greek yoghurt
- Eat whilst steaming!
You may be nervous about this one, and I can assure you I was too. But I ate the whole lot and went back for seconds, it was the perfect warming, speedy supper for this transitional time of year. I can only compare it to a slightly more seasidey spagetti bolognese – perfect for feeding pescatarians or those that are not so keen on mince.
The squid has a really lovely flavour and because it comes tinned it really only needs heating up so you don’t need to worry about ending up with a rubbery dinner.
Go on, try it. I dare you!
How do you feel about Squid?