Sicilian Squid Pasta


After leaving work surprisingly early on Tuesday, I managed to catch my favourite fishmonger (Ocean Wave on Seven Sisters Road).   I hadn’t planned on buying anything in particular, but a huge white squid caught my fancy.  As Paul (just found out my fishmonger’s name and will of course be using it) lifted the squid I realised it was far bigger than anticipated, but I left with a bag full o’ tentacles and began thinking up a recipe.

Given how disgusting the weather has been this past week, I wanted to make something un-characteristically summery, and a trip to Michael’s (another Sever Sisters Road gem) provided me with these pretty gawjus tomatoes.

This squid is Sicilian only in the sense that it reminds me of some squid I had on a recent break to Sicily, and the tomatoes and mozzarella pulled through the pasta give it a rustic Italian feel.

I also used the remaining pasta the next day (recipe 2), with the addition of tuna and a poached egg, it made a delicious lunch.

Recipe 1 (Serves 2)

Large Squid (Body)

Zest of 1 lemon

Salt & Pepper

2 Cloves of Garlic

Get your fishmonger to prepare the squid because otherwise you have to pull ‘the beak’ out. Don’t even ask. Score the inside of the quid lightly in a criss-cross pattern and cut into smaller pieces. Marinate in the olive oil with the salt, pepper, and finely chopped garlic (see below). Leave for an hour in the fridge.


During this time prepare the tomatoes and pasta. After this has marinated heat a griddle pan until it is smoking hot. Cook the squid for 1-2 minutes per side.

About 2 handfuls of mixed small tomatoes (cherry, baby vine, yellow…whatever you have)

1 Banana Shallot

1 Red Chilli

2 Cloves of Garlic

Balsamic Vinegar

Olive Oil

Salt &  Pepper


1 ball Mozzarella

Handful of Basil Leaves, Roughly Torn

Rigatoni (for 2)

Leave the tomatoes in cold salted water for an hour before using them.  If you don’t have time to do this it is really not the end of the world.  Finely chop the chilli (as much/little as you like), garlic, and shallot. Chop the tomatoes into halves or quarters, and mix these ingredients all together along with the basil, a glug of olive oil and one of balsamic vinegar. Sprinkle a tablespoon of sugar on top, and salt and pepper to taste.  Mix thoroughly, and leave to soak while you prepare the pasta. (NOTE this first part is also a great tomato salad recipe on its own.)  Cook and drain the pasta, and add the tomato mixture.  Tear the mozzarella ball into smaller pieces and mix this in too.   Cook the squid at this stage (it’s super quick) and top with the squid pieces, and a squeeze of lemon.

Recipe 2


Leftover Pasta mix (if you’re like me, there will be no squid left by this point)

1 Tin Tuna

1 Poached egg

Plenty of  Salt & Pepper

Mix the tuna in to the pasta mixture, poach the egg, pop on top, season to taste.


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