Best 4 Maloreddus With Squid Tomato Sauce And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Dive into the flavors of Sardinia with Maloreddus, the traditional Sardinian pasta shaped like tiny shells. This exquisite dish, also known as "Maloreddus alla Campidanese", is a symphony of flavors, combining succulent squid, tangy tomato sauce, and the vibrant zest of lemon. Get ready to embark on a culinary journey to the heart of Sardinia as we unravel the secrets of this beloved recipe.

Check out the recipes below so you can choose the best recipe for yourself!

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

SQUID SAUTE WITH TOMATOES AND GARLIC



Squid Saute with Tomatoes and Garlic image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds squid, cleaned
15 garlic cloves, peeled
1/2 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded and diced
1 bunch cilantro, chopped

Steps:

  • Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
  • Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
  • Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

BASIC TOMATO SAUCE



Basic Tomato Sauce image

If you master any one recipe in this book, this should be it. Not only does a bright, fresh tomato sauce turn any freshly made pasta into an event, but it's also an indispensable component in dishes from basic ragus to Maloreddus with Squid, Tomato Sauce, and Lemon (page 97) and Linguine with Shrimp (page 90). Part of the fun of making your own sauce is squishing the whole tomatoes-and they must be San Marzanos-with your fingers. It can get messy, especially for those of us who wear glasses, but it's worth it (and a good stress-reduction technique, to boot). Find an apron and get ready for a simple, well-balanced sauce that you'll always want to have on hand. And when you can have this sauce ready in under an hour, why ever open a jar again?

Yield makes 6 to 7 cups

Number Of Ingredients 6

2 (28-ounce) cans whole, peeled San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 onions, finely chopped
6 cloves garlic, sliced
8 to 10 fresh basil leaves, depending on size
Kosher salt and freshly ground pepper

Steps:

  • Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the onions and garlic until tender but not browned, 5 to 6 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes. Season lightly with salt and pepper.
  • Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered, in the fridge for up to 3 days and freezes well.
  • San Marzanos are the "it" tomatoes these days. You'll hear lots of chefs wax poetic about the volcanic soil in which they're grown, in an area close to Naples, or about their distinguished pedigree going back hundreds of years. For me, it boils down to meaty flesh-much, much more flesh to water as compared to regular plum tomatoes-and a sweet flavor that makes a difference you can really taste. Whether or not you buy the romantic backstory, make sure you use them in your sauce. Several imported brands are readily available in most markets these days.

MALOREDDUS WITH SQUID, TOMATO SAUCE, AND LEMON



Maloreddus with Squid, Tomato Sauce, and Lemon image

Maloreddus are delicate, saffron-infused pasta with a lovely golden hue and a hint of warmth from the saffron. They are especially good paired with fish or seafood, and lend themselves well to sweet and sour combinations, like this dish featuring a light, fresh tomato sauce accented with lemon and briny olives. You can find maloreddus in Italian specialty stores or through online sources.

Yield serves 4

Number Of Ingredients 7

8 ounces dried maloreddus
1 lemon
2 cups Basic Tomato Sauce (page 216)
1 pound fresh squid, cleaned and sliced into ribbons
1 cup pitted, chopped Taggiasca olives
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions say.
  • Remove the zest from the lemon with a fine grater. Cut the lemon in half.
  • While the pasta is cooking, heat the sauce in a high-sided pan over medium heat. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque. Do not overcook.
  • When the pasta is done, drain and tip into the pan with the sauce. Add the olives, juice of half the lemon, and salt and pepper to taste.
  • Divide among 4 shallow bowls. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.

Tips:

  • Use fresh squid: Fresh squid has a sweeter, more delicate flavor than frozen squid. If you're using frozen squid, thaw it completely before cooking.
  • Clean the squid properly: Remove the head, tentacles, and ink sac. Rinse the body thoroughly and score the inside in a criss-cross pattern. This will help the sauce penetrate the squid.
  • Don't overcook the squid: Squid cooks very quickly, so be careful not to overcook it. Overcooked squid is tough and chewy.
  • Use a good quality tomato sauce: The tomato sauce is the base of this dish, so it's important to use a good quality sauce. You can use your own homemade sauce or a store-bought sauce.
  • Add some lemon zest: Lemon zest adds a bright, citrusy flavor to the dish. Be sure to use fresh lemon zest, as bottled lemon zest has a more artificial flavor.
  • Serve immediately: Maloreddus with squid, tomato sauce, and lemon is best served immediately. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Maloreddus with squid, tomato sauce, and lemon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chewy pasta, tender squid, and flavorful tomato sauce is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy a taste of Sardinia.

Related Topics