I’ve contributed another recipe to the current October / November issue of Fishing SA magazine and it’s a tasty fusion of spice, flavour and texture. My take on squid and chorizo pasta is a blend of spicy sausage with squid pieces, and small spiral pasta in a tomato based sauce.

I’ve included the recipe below, but if you live in SA, why not support local, and go out and buy the magazine which will give you all the tips on where to go to catch your own fresh, wonderful South Australian seafood and see some great beaches, rivers and reservoirs in SA while you’re at it.

Ingredients: (for 2)

2 cups small spiral pasta

1 chorizo sliced

½ red capsicum sliced

¼ small red onion diced

1 large tomato diced

2 medium squid tubes sliced into strips

200ml passata sauce

I used the tenderise squid in kiwi fruit method first, by slicing the squid tubes into strips and leaving for around half an hour in a bowl with 2 diced kiwi fruit, while preparing the rest of the recipe.

Cook the spiral pasta in boiling water according to packet instructions, until al dente. While the pasta is cooking slice the chorizo into thin rounds and fry in a little olive oil until browned and getting a little crispy.

Remove the chorizo from the pan and set aside, then use the same pan to cook the diced onion, tomato and capsicum. Rinse the squid and pat dry with paper towel then add to pan with the vegetables.

It will only take a few minutes for the squid to cook and the vegetables to become tender, giving them a stir every so often. Taste test the squid and when you’re happy with the cook, toss in the chorizo, drained pasta and passata sauce.

Keep stirring until all the ingredients are combined and warmed through then serve.

Enjoy

Glenys

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