Moscardini alla Busara (Squid in Busara Sauce)
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| White cornmeal flour | 250g |
| Water | 1 liter |
| Extra virgin olive oil | 6g |
| Coarse salt | 3g |
| Small squid (Moscardini) | 600g |
| Dry white wine | 200ml |
| Tomato paste | 25g |
| Extra virgin olive oil | 20g |
| Fresh chili pepper | 1 |
| Garlic | 1 clove |
| Fine salt | To taste |
| Fresh parsley | To taste |
Instructions
Step 1: Prepare the Polenta
Start by preparing the polenta that will accompany the moscardini. Fill a pot with water and bring it to a boil. Once the water starts boiling, add coarse salt. Slowly pour in the white cornmeal flour, stirring vigorously with a whisk to prevent lumps from forming. To keep the polenta soft, add some hot water if necessary while stirring. If the polenta becomes too solid, transfer it to a baking dish, cut it into slices, and grill it in the oven for extra texture.
Step 2: Clean the Squid
Meanwhile, focus on cleaning the squid. Rinse them thoroughly under cold running water, then gently pat them dry with a kitchen towel or paper towels. Place them on a cutting board. Using a sharp knife, make an incision to remove the eyes, which are located just before the tentacle attachment. Then, remove the beak (the hard part found at the base of the tentacles). Also, discard the white fleshy ball that contains the beak. According to the traditional recipe, you don’t need to remove the innards from the squid.
Step 3: Cook the Squid
Next, bring a pot of salted water to a boil. The cooking time will depend on the size of your squid. For 4 squid weighing about 150g each, cook them for approximately 20 minutes after the water comes to a boil. If you’re looking to reduce the cooking time, use a pressure cooker and cook the squid for 10 minutes instead.
Step 4: Prepare the Sauce
While the squid is cooking, prepare the sauce. Take a fresh red chili pepper, chop it finely (or use powdered chili as an alternative), and crush a garlic clove without peeling it. Heat a little olive oil in a non-stick pan and gently fry the garlic at low heat to infuse the oil with its flavor.
Step 5: Sauté the Squid
Once the squid are tender, drain them from the boiling water and allow them to cool slightly. You can check their doneness by pricking them with a fork—if they are tender, they’re ready. If necessary, extend the cooking time for more tenderness. When the squid are cool enough to handle, place them on a cutting board and slice them lengthwise. Add them to the pan and sauté them for a couple of minutes.
Step 6: Make the Tomato Sauce
In a separate jug, pour in the dry white wine at room temperature and add the tomato paste, stirring until it dissolves completely. Pour the mixture into the pan with the squid and cook for an additional 2-3 minutes to allow the flavors to meld together.
Step 7: Garnish and Serve
Once the squid are fully cooked and coated in the tomato sauce, sprinkle with fresh parsley and fine salt to taste. Serve the squid with the polenta alongside, making sure to enjoy the rich flavors of the sauce.
Tips and Variations
- You can adjust the amount of chili to suit your desired spice level.
- For a richer flavor, you can add a touch of broth to the sauce instead of just wine.
- If you prefer, you can grill the squid after sautéing them for an extra smoky flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 25g |
| Fat | 12g |
| Carbohydrates | 45g |
| Fiber | 4g |
| Sugars | 3g |
| Sodium | 450mg |
Enjoy this Italian seafood classic that pairs tender squid with the richness of tomato sauce, complemented by a soft, creamy polenta. It’s a true taste of coastal Italy that’s easy to prepare and perfect for sharing!
