Shells with squid
4 servings
45 minutes
Shells with squid is a refined dish of Italian cuisine that harmoniously combines the tenderness of seafood and the rich aromas of vegetables. The recipe originates from coastal regions of Italy, where fresh squid is an integral part of local gastronomy. The combination of pasta and squid creates an incredible texture: pasta soaked in aromatic tomato sauce complements soft pieces of seafood. The dish has a rich, slightly sweet flavor thanks to tomatoes and bell peppers, while garlic and parsley add a piquant freshness. Shells with squid can be served as a main course for dinner or a light festive lunch, surprising guests with exquisite Mediterranean taste.
1
Cook the pasta until almost done. Wash the vegetables.
- Pasta: 450 g
2
Finely chop the onion and sweet pepper. Dip the tomatoes in boiling water for 30 seconds, peel them, remove the seeds, and chop the flesh. Crush the garlic and chop the parsley.
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Parsley: to taste
3
Pour oil into a heated wide pan and add all the prepared vegetables, simmer for 10 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 2 pieces
- Garlic: 2 cloves
4
Cut the squid fillet into squares and add to the vegetables. Add tomato paste, salt, pepper, and sugar. Pour in a few spoons of pasta broth.
- Squid: 700 g
- Tomato paste: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Pasta: 450 g
5
Drain the pasta, place it in the pan. Stir and remove from heat.
- Pasta: 450 g
6
Sprinkle with chopped parsley before serving.
- Parsley: to taste
