Cuisine - - CHEF PROFILE -

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.

“Hugely spe­cial things are hap­pen­ing in Christchurch. Can­ter­bury is the most amaz­ing re­gion. The food move­ment down here is tak­ing off and we’re proud of what we do.”

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.