Canned seafood is way better quality these days, mainly thanks to the Spanish and Portuguese who were pioneers in preserving techniques. Sardines, mackerel and squid have intense fishy flavours and they're perfect to use when you want that hit of taste. And the best part... because they're straight out of a can, there is no faffing around - your meal is ready in just a few minutes.
Mitch Tonk's Rockfish is one of a handful of British companies catching sustainable fresh British seafood in the South West and preserving it. As an island nation, we have such wonderful seafood, most of which goes abroad. It's great that finally, we are keeping some of the best for ourselves!
This dish is a classic simple lunch or light supper and so easy with just four great quality ingredients, it's done in 10 minutes (the time it takes to cook the pasta) and tastes fantastic. Watch our short video here.
Ingredients for Squid Ink Spaghetti
Serves 1-2 (depending on how hungry you are!)
1 can Rockfish Brixham Calamari in Ink Sauce
Small bunch of fresh parsley, chopped
A little extra virgin olive oil for drizzling
1. Bring a large pan of salted water to the boil. When cooking pasta, you shuold be able to taste the salt in the water.
2. Remove the squid and all the sauce from the can into a small frying pan and gentle warm for a minute or two.
3. Squeeze half a lemon into the squid.
4. Once the pasta is cooked, add the drained pasta to the squid pan along with the chopped parsley. Toss everything through and serve on warm plates with a drizzle of extra virgin olive oil and some extra lemon.
Enjoy! Foodies, don't forget to tag us when you make this at home and leave us a review for this recipe below. Ben
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The beauty of making a paella - NO STIRRING! Get it on and go and do something else, the results are stunning. There are so many variations of this Catalan classic and (just like a risotto) there are so many different ingredients that you can use. When by the coast, fish and shellfish rule, the further inland, chicken, rabbit, sausage are the key. To make a good paella, there are a few things that you need to get right, the rest will take care of itself.
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