Squid Macaroni
Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams dry macaroni, (8 oz)
- 500 grams squid, cleaned inside and out, skin removed, (1 lb)
- 4 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 large onion, chopped
- 2½ cups tomato puree, Shortcut
- ¼ cup dry white wine
- juice from ½ lemon
- 1 stick cinnamon, broken in half, OR use ½ teaspoon ground cinnamon
- 2 bay leaves
- ½ teaspoon dried oregano
- salt and pepper, to taste
- Parmesan cheese, grated, for garnish
Instructions
- Cook macaroni in a pot of boiling water until tender, drain and set aside.
- In a small saucepan, boil the squid in cups of water mixed with the red wine vinegar for 4-5 minutes. Drain, cut into rings, reserve the tentacles and set aside.
- Heat the olive oil in a large heavy non stick skillet. Cook the onion and garlic until onion is tender but not brown. Stir in the squid and cook for 2 more minutes. Pour in the tomato puree, white wine, and lemon juice. Season with cinnamon stick, bay leaves, oregano, salt and pepper. Bring to a boil then reduce the heat and simmer partially covered for 15-20 minutes, stirring occasionally.
- Remove from heat, remove the bay leaves and cinnamon stick pieces then mix in the macaroni. Serve with Parmesan cheese for topping.
Notes
Squid will run about 100 Baht/500 grams, for 4 servings this is about 74 cents per serving.
Shortcut: Tomato Puree.
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