Fideos With Calamari Recipe

All you need is 30 minutes for this traditional Spanish pasta

By Tasting Table Staff
Mario Batali?s Fideos with Calamari Recipe Photo: Tasting Table

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, a simple list of ingredients is turned 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.

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

Fideos with Calamari

5 (29 ratings)
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Chef Mario Batali's seafood fideos is a six-ingredient dish that comes together in 30 minutes. Get the recipe on Tasting Table.

Prep Time
10
minutes
Cook Time
15
minutes
servings
4
to 6 servings
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.

Nutrition

Calories per Serving 458
Total Fat 12.5 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Cholesterol 177.7 mg
Total Carbohydrates 59.6 g
Dietary Fiber 2.8 g
Total Sugars 2.1 g
Sodium 743.3 mg
Protein 25.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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