SQUID

My dad picked up a new hobby since moving to the East Coast - squid fishing.  He's not very good at it, but luckily he hangs out on a dock with a bunch of guys who are, and who don't even like to eat the squid they catch.  My dad's a generous guy, so our freezer is full of squid.  Now, to be totally honest, my favourite way to eat squid is deep fried with cocktail sauce.  After a couple of batches of those I decided it was time to prepare the bounty of squid in a new way.  Hence tonight's supper.

     And guess what?  Squid is a sustainable seafood, and is a good source of omega-fatty acids, vitamin B2, phosphorus, B12, B6, magnesium, zinc, vitamin C, B3, calcium, and iron.  Go squid!

SQUID MARINARA SAUCE on Buckwheat Pasta

3-4 cups squid, skinned and sliced into rings, reserving the "moustaches" as is

1 large organic onion, chopped

1/3 cup extra virgin olive oil

4 organic tomatoes chopped, or (1 can diced)

sea salt

black pepper

organic buckwheat noodles (I used Soba)

romano cheese to serve

Method:  Heat a large skillet on medium high.  Drizzle with the olive oil, and add the onion and spread it in a thin layer.  Top the onions with the squid.  Cover.  Cook for about 10 minutes, then lower heat to medium low and cook for about 20 minutes.  Stir in the tomatoes, cover and simmer another 15 minutes.  While the sauce simmers, bring a pot of water to boil and cook your pasta.  Add to the sauce, season to taste and serve with cheese (even though the Italians never eat cheese with seafood pastas.)