This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.
vegetable or canola oil for frying 1kg squid, including shells (about 4) 2 cloves garlic, diced
1 onion, diced
1 teaspoon smoked paprika white wine
200ml tomato passata
(or 1 teaspoon tomato paste) 600ml water or stock a few slices of chorizo 100ml vegetable or canola oil 20-40g butter
Ask your fishmonger to clean the squid, separating the tentacles and shells.
Stack three of the shells, vacuum pack or wrap in plastic wrap and put in the freezer, preferably overnight.
Dice the remaining squid trimmings and tentacles.
In a wide-based pan heat a little oil, add the chopped squid and stir for 45 seconds to 1 minute. Drain and set aside.
Return the pan to the heat, add some more oil and fry the diced garlic and onion without colouring until tender.
Add the paprika and the cooked, diced squid to the onions and garlic, mix together and cook for 3-5 minutes to allow the spice to mellow. Deglaze the pan by adding a splash of white wine and scraping the bottom of the pan with a wooden spoon as the wine comes to a boil. Add the tomato passata or tomato paste, and water or stock then allow to simmer until the sauce is thick. Season with salt and freshly ground black pepper then set aside until ready to serve.
Make some chorizo oil by dicing the chorizo, putting it in a sealable plastic bag with the vegetable or canola oil and leaving it in a pot of water for a couple of hours at around 80℃ (do not allow the water to boil). Or, just fry some diced chorizo and carefully add it to the sauce.
When ready to serve, remove the squid shells from the freezer and slice very thinly using a meat slicer, a mandolin or a sharp knife. This is your ‘pasta’. Heat a pan on a medium heat then warm the squid-shell ribbons with a little olive oil and a small splash of water. Or blanch them in a pot of water for 10-15 seconds and drain and dress with olive oil or chorizo oil.
Heat up the squid ragu then add a spoonful of water and stir in the butter, to give the ragu some body and shine.
Serve the ‘pasta’ with the squid ragu and drizzle over the chorizo oil if using.
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