- ½ lb dried spaghetti
- ½ to 1 liter (16–32 oz) fish stock
- 2 squid ink packets, 4 grams each
- 1 lb cleaned squid, cut into rings – Note: If purchasing small whole squid to clean at home, purchase 1 ½ pounds to equal one pound cleaned, including tentacles. Don’t forget to save the ink sacks!
- 1 lb shrimp
- 1 medium yellow onion
- 1 long green sweet pepper
- 2 tomatoes
- 2–3 saffron threads
- 4–5 Tbsp extra virgin Spanish olive oil
- Salt to taste
- After cleaning the squid, cut into rings (if not already done) and cut the tentacles in half. Peel and devein the shrimp.
- Peel and chop the onions. De-seed and chop the peppers. Roughly chop the tomatoes, then puree them using a stick blender.
- Pour a few tablespoons of extra virgin olive oil into heavy-bottom frying pan and heat over a medium high flame. Sauté the onion and pepper for five minutes, and then add the shrimp, squid and tomato, stirring often for approximately five minutes. Remove shrimp from oil and reserve.
- Break the pasta lengths in thirds to create short noodles. Add to the frying pan and stir constantly so that the pasta does not stick and burn. Add the squid ink from the packets and stir while slowly pouring in the fish stock.
- Add the saffron threads and continue to stir. Salt to taste.
- Simmer until the noodles are al dente – about 15 minutes. Add shrimp, garnish with cut-up parsley leaves and serve.