Calamarata of Squid Rings and Tufts
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DIFFICULTY:
WEATHER:
Ingredients
PEOPLE:
Method
In a pan, sauté the minced shallot, whole garlic, and chili pepper in plenty of oil until golden. Remove the garlic and add the thawed squid rings and tufts. Stir and deglaze with white wine. Once the alcohol has evaporated, add the tomato paste and halved cherry tomatoes. Add the chopped parsley. Meanwhile, pour in the calamarata in boiling salted water and drain it a few minutes before the end of cooking. Finish cooking by tossing the calamarata in a pan so that it absorbs the seasoning. Salt and pepper to taste. Serve piping hot with a sprinkling of chopped parsley.
Calamarata of Squid Rings and Tufts
With the calamarata Prepared with squid rings and tufts, Panapesca brings all the freshness of the sea to the table: plump squid meets generous pasta, the sauce enveloping every bite. It's the perfect choice for a surprising dinner, for those who love intense seafood flavors and a lasting texture. Authentic flavor, relaxed yet stylish atmosphere.
La calamarata Calamari rings and tufts is a dish that celebrates the sea with personality: a full-bodied pasta shape that perfectly holds the sauce, paired with Panapesca calamari rings and tufts for a balanced texture and flavor. Ideal for seafood restaurants or bistros aiming to bring impactful dishes with authentic flavor to the table.
DIFFICULTY:
WEATHER:
Ingredients
4 people to
Method
In a pan, sauté the minced shallot, whole garlic, and chili pepper in plenty of oil until golden. Remove the garlic and add the thawed squid rings and tufts. Stir and deglaze with white wine. Once the alcohol has evaporated, add the tomato paste and halved cherry tomatoes. Add the chopped parsley. Meanwhile, pour in the calamarata in boiling salted water and drain it a few minutes before the end of cooking. Finish cooking by tossing the calamarata in a pan so that it absorbs the seasoning. Salt and pepper to taste. Serve piping hot with a sprinkling of chopped parsley.
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