Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1/2 lb angel hair pasta
- 1/2 to 1 liter (16-32 oz) fish stock
- 2 ink packets, 4 grams each
- 1/2 lb monkfish or any other solid white fish
- 1 medium yellow onion
- 1 long green sweet pepper
- 2 tomatoes
- 2-3 saffron threads
- 4-5 Tbsp virgin Spanish olive oil
- salt to taste
This black noodle recipe makes 4 servings.
Note: If purchasing small whole squid to clean at home, purchase 1 1/2 pounds to equal 1 pound cleaned, including tentacles.
After cleaning the squid, cut into rings and cut tentacles in half. Cut fish into 1-inch pieces.
Peel and chop onions. De-seed and chop peppers. Chop tomatoes, then puree using a stick blender.
Pour a few tablespoons of olive oil into heavy-bottom frying pan and heat. Saute onion, pepper for 5 mninutes, then add fish and tomato, stirring often for approximately 5 minutes.
Break pasta lengths in thirds. Add to frying pan and stir so pasta does not stick and burn. Add ink from packets and stir while slowly pouring in fish stock.
Add saffron and continue to stir. Salt to taste. Simmer until pasta is al dente – about 15 minutes.