Recipes

Mario Batali's Fideos with Calamari

All you need is 30 minutes for this traditional Spanish pasta
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Mario Batali?s Fideos with Calamari Recipe
Photo: Jake Cohen

Fideos is the original one-pan pasta. It's the Spanish cousin of risotto, in which thin pasta is swapped in for the rice. Here, chef Mario Batali turns a simple ingredient list into a boldly flavored seafood meal. He enjoys including squid ink for a blackened version, but the dish will still be delightfully briny without it. If you do go that route, add the ink when you add the calamari in step three.

Fideos with Calamari

Recipe adapted from Mario Batali, La Sirena, New York, NY

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

¼ cup olive oil, plus more for drizzling

1 pound fideos or angel-hair pasta, broken into 2-inch pieces

4 cups fish stock, divided

Kosher salt and freshly ground black pepper, to taste

1 pound cleaned calamari, cut into ½-inch pieces

Chopped parsley, for garnish

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the pasta and cook, stirring constantly and carefully, until well browned, 6 to 8 minutes.

2. Add 2 cups of the fish stock and bring to a boil. Season with salt and pepper. Once the pasta has softened, add the remaining 2 cups of stock and cook until al dente, 4 to 5 minutes.

3. Add the calamari and cook until tender, 1 to 2 minutes. Adjust the seasoning with salt and pepper. Remove from the heat and drizzle with more olive oil, garnish with parsley then serve.

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