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 CalamariRecipe 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
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
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.
Gail Simmons's Spaghetti Pie →
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