Welcome to Pescatarian Tuesday
I know you are expecting a vegetarian dish on Tuesday, but I thought I would switch things up and highlight our friends who live off the sea. This dish was inspired by one of the greatest chefs of all time and the Chef of the Century in France…Joel Robuchon.
Squid is a wonderful protein to cook. They have tentacles, and both the bodies and the tentacles are eaten; I do not serve the heads. Clean the squid thoroughly inside the body or the tube as it called. Outside of the tube are these two wing-looking things, cut those off. Now, slice the tubes into 1/3 inch wide rings, or thicker if you’d like. The tentacles are not everyone’s cup of tea, but I like to dice them and serve them in a sauce.
Espelette pepper is a beloved chili pepper from the Basque region of France. It is not exactly cheap but you can find it online. This dish comes together through the herbs and clam juice producing an amazing broth to compliment the squid. Mission figs add a final unexpected sweet contrast. I used capellini pasta which I think works perfect here; however feel free to substitute your favorite pasta shape. This course could even work great with rice.
For the Squid:
1 lb cleaned squid
Tubes – cut into rings
Tentacles – diced
For the Broth:
2 tbs olive oil
1 red bell pepper – diced
1 white onion – diced
4 cloves garlic – sliced thin on mandoline
1 leek – (white and light green parts only) – sliced thin on mandoline
4 vine ripened tomatoes – peeled & diced
Fresh Herb Bundle – tied together with butchers twine
8 oz clam juice
Vinagre de Jerez – Spanish Sherry vinegar
2 bay leaf
Fleur de Sel
Keep the squid cold in the refrigerator. In a saucepan, warm the olive oil over medium heat. Add the pepper and cook for 2 minutes. Add the onions and cook for 2 minutes more. Add the leeks and garlic cook for 2 minutes.
Turn heat to low. Add the clam juice, tomatoes, herb bundle, and bay leaf. Season with sea salt and Espelette pepper. Add vinegar to taste and acidity level desired. Add the squid rings and tentacles. Gently simmer for 35 minutes.
Cook the capellini pasta to al dente. Cut the Mission figs into quarters.
1. Using a carving fork twirl the pasta into a neat ball.
2. Plate in the center of the bowl
3. Generously spoon the broth over the pasta
4. Add some of the squid
5. Top with some of the Mission figs
6. Garnish with thyme flowers and edible flowers
Lastly, weeks ago my blogger friend Dawn at The Alternate Wife posted about a daring haircut she had back in the day. Well, for the last few weeks I have been rummaging everywhere trying to find this photo...one of my favorites!
That's it for now...till we exchange a few words again...Peace!