Squid Acqua Pazza Recipes

SQUID ACQUA PAZZA

Steps:

• Wash and clean the squid well. Slice the body into bite-sized rings then toss it with about 2 teaspoons of white wine.
• Slice asparagus diagonally. Slice the celery thinly. Cut the tomato in half then remove the head part. Slice each half into quarters along its length then slice in half along its width. Slice the garlic thinly. Slice the dried red chili pepper thinly and you can remove the seeds if you don't want your dish to be too spicy.
• In a small bowl, combine wheat miso, red miso plus a tablespoon of white wine then mix the ingredients well.
• Turn on your stove to medium-low heat then add a tablespoon of olive oil. Add the garlic and cook until it releases its nice smell.
• Increase the heat to medium-high then add the asparagus, tomato, celery, squid and red chili pepper. Add about 2 tablespoons of white wine then mix quickly then cover.
• After 30 seconds, remove the lid then add the mixed miso and white wine. Stir-fry quickly then remove from heat.
• Serve it immediately and you're done.

"ACQUA PAZZA" WITH SEA BASS AND CLAMS

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve.
• In another saute pan, over high heat, add 3 tablespoons olive oil. Saute eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season, to taste, with salt and pepper. Reserve.
• Season sea bass fillets with salt and pepper. In another saute pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste.
• To serve: spoon 1/4 of the tomato sauce on plate. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass. Garnish with diced bell pepper and remaining chiffonade of basil. Drizzle Basil Oil around edge of tomato sauce.
• In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let dry for 1 hour. Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.