This food can be made with either kalamari or cuttlefish or shortfin squid. The result is a very tasty pasta with the scent of sea in your mouth
Ingredients: 300 gr of kalamari cleaned and cut into pieces, 2 medium sized onions chopped, 10 allspices, 2 bay leaves, 30-40 ml of traditional barrel vinegar, 1 tbsp of tomato paste, 300gr of (homemade in our case, or, if not available, bought) tomato juice, 7-10 baby tomatoes, olive oil and salt, 1 spicy pepper chopped, 300gr of shoulder pasta (or any other small sized pasta), 600 ml of vegetables broth (or water)
I believe that you can easily add a nice red wine instead of vinegar and star-anises as a spice.
You saute your onions in high fire in pressure cooker. After the onion wilts, add the salt, allspices, bay leaves and spicy pepper. Toss throughout the process. Add the chopped kalamari until its juices are reduced. Then add the vinegar and after it evaporates, add the tomato paste and finally the tomato juice. Then pour 3 cups of water or 3 cups of vegetables broth (about 600 ml). Then close the pressure cooker and let your food be cooked in low fire for about 15’. Open and check if liquids are needed and, if so, add water or broth. Also, try to remove some of the allspices and bay leaves. If unable, there is no problem. Then add the pasta and the baby tomatoes and let cook for 8-10’ with an open cap in low fire.
Enjoy with a nice glass of wine!
