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calamari

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A Simple, elegant, and surprising dish made with lovely calamari, black linguine pasta, and a homemade Arrabbiata sauce spiced to perfection. There’s nothing like a seafood dish with a kick! Calamari Pasta in Arrabbiata Sauce is a great way to spice up your next dinner. If you have always wondered what that black ink pasta tasted like but never got around to buying it, this recipe will make you buy it repeatedly! Many are scared of those ink meals because of their color. But I assure you, it just tastes like the sea. Since I’ve been living in Spain, they use the ink of cuttlefish for many of their traditional meals like; croquetas in their ink, the arroz negro (black cuttlefish paella), and much more. Ink Pasta This recipe comes from my cooking school and is simple, elegant, and fun. Well… we had to make the fresh ink linguine by…

Fresh Stuffed Calamari with cured pancetta, rice, onion, garlic and bell pepper in a wine-paprika tomato sauce for an ultimate Surf and Turf dinner! Catalan gastronomy has a ton of “Surf N Turf” dishes. For example, meatballs with squids, chicken and crayfish, mar y montaña paella, etc. They call it: Mar y Montaña, which translates to sea and mountain. The Catalan surf and turf inspire this recipe, although instead of traditional ground meat, I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dice. The Sauce The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few leaves of parsley for the final touch. This recipe is my twist on the Catalan Surf and Turf; it’s not a traditional dish but similar in taste. A Catalan Tradition Thanks to their geographical situation, the Catalans are the kings at mixing…

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