Category: Seafood

Gluten Free Sole Francaise

Sole Francaise is an old restaurant favorite of mine, but you don’t often see it on the menu anymore.  Of course, if you are gluten free this dish is off limits.  So today with just one simple substitution I’ll show you how to prepare this five-star entrée right at home.  Superfine white rice flour is a pantry staple at My Gluten Free Cucina, and I promise your gluten eating friends and family will not be able to tell the difference.

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Ingredients:

  • 1 lb. sole fillets
  • 3/4 cup superfine white rice flour
  • 2 eggs, beaten
  • Old Bay seasoning, to taste
  • salt, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 cup white wine
  • 2 tbsp. lemon juice

Preparation:

Use a superfine white rice flour in place of traditional all purpose.  It works just as well in this recipe, so don’t waste your even pricier gluten free all-purpose flour.  Set up 2 breading trays or plates, one with the flour and the other with the beaten egg.  Sprinkle the flour with Old Bay.

Heat a large nonstick skillet with 2 tbsp. butter and 2 tbsp. oil.

Sprinkle the sole fillets with Old Bay, then dredge each piece in flour.  Dip in egg, shaking off the excess.

Cook the fish 3 minutes per side.  Try not to tear the delicate egg batter when you flip them over (use 2 spatulas for better control).  Cook in batches if needed, do not crowd the pan.

Transfer the fillets to a baking sheet and keep warm in the oven (especially if cooking in batches).

Add the wine and lemon juice to the skillet, swirl around and cook until reduced by half.

Drizzle the reduction over the fish and serve with a lemon wedge.  Dinner is served, with  Smashed Potatoes and garlic green beans.

Notes ♪♫ When cooking with wine, always choose something that you can drink with the meal.  I had a bottle of Pinot Grigio that was just perfect with this dish.  I never use cooking wine, as it is loaded with sodium and additives.

 

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Gluten Free Sole Francaise

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Diet: Gluten-Free
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Description

With just one simple substitution I’ll show you how to prepare Sole Francaise at home, minus the gluten.

Ingredients

Units Scale
  • 1 lb. sole fillets
  • 3/4 cup superfine white rice flour
  • 2 eggs, beaten
  • Old Bay seasoning, to taste
  • salt, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 cup white wine
  • 2 tbsp. lemon juice

Instructions

Use a superfine white rice flour in place of traditional all purpose.  It works just as well in this recipe, so don’t waste your even pricier gluten free all-purpose flour.  Set up 2 breading trays or plates, one with the flour and the other with the beaten egg.  Sprinkle the flour with Old Bay.

Heat a large nonstick skillet with 2 tbsp. butter and 2 tbsp. oil.

Sprinkle the sole fillets with Old Bay, then dredge each piece in flour.  Dip in egg, shaking off the excess.

Cook the fish 3 minutes per side.  Try not to tear the delicate egg batter when you flip them over (use 2 spatulas for better control).  Cook in batches if needed, do not crowd the pan.

Transfer the fillets to a baking sheet and keep warm in the oven (especially if cooking in batches).

Add the wine and lemon juice to the skillet, swirl around and cook until reduced by half.

Drizzle the reduction over the fish and serve with a lemon wedge.

Notes

Notes ♪♫ When cooking with wine, always choose something that you can drink with the meal.  I had a bottle of Pinot Grigio that was just perfect with this dish.  I never use cooking wine, as it is loaded with sodium and additives.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

 

 

 

 

Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish.  Often, I stumble upon something really tasty because it happened to be on sale, like this Striped Bass.  It was on special one week, but now I buy it every chance I get.

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Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked.  A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor.  Like so many of my seafood recipes, I cooked it in a nonstick grill pan.  This quick preparation ensures great flavor without drying out the fish.

I was featured at the senior salon pit stop

Ingredients:

  • 1 lb. striped bass
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. white wine
  • black pepper to taste
  • sprinkle of Old Bay®
  • 2 tsp. butter
  • 2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade.  Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks.  The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫ This simple pan grilled meal is on the table in no time.  I use this cooking method for many types of seafood, just changing up the marinade.  If you enjoyed this recipe, check out my Mahi Mahi, and Arctic Char.

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Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights.  In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce.  I love shrimp and I am always excited to buy the big, 2 lb. bag (frozen) as it is both convenient and economical.  Typically, the shrimp have already been deveined so all that remains is to peel before cooking.  Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a side of white rice to go with it.  If salt is not a concern you can use all tamari, and of course you can double the recipe for larger families (and appetites).

4 servings

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Ingredients:

For the sauce:

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside.  Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low.  Add the bell pepper, carrots and snow peas.  Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer.  As the sauce thickens, stir continuously.  Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions.  Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon?  You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe!  Plus, they’re magnetized, so they won’t get lost!

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Gluten Free Air Fryer Fish and Chips

I hadn’t had Fish and Chips in years!  The last time was long before my Celiac diagnosis, and even back then I didn’t order it often, because of how miserable I would feel afterward.  At the time I just thought that fried food didn’t agree with me.  Who knew?

Today, along with being gluten free, I still avoid fried food.  So, I never imagined I would be enjoying Fish and Chips again.

But never say never…

Enter the air fryer.

I’ve had my air fryer for a while now (best gift ever!) and have been obsessed with making fries, practicing over and over until I got the cook time and temperature just right.  In my air fryer, 25 minutes at 400º seems to be the sweet spot.  The size of the potato, thickness of the fries, and other food being cooked at the same time will all affect the results.  The fries need to be spread out evenly with plenty of space to get crispy on the outside.

Once I got my fries perfected, Fish and Chips just seemed like the next challenge.  After looking at a few traditional recipes I was able to make a gluten free version and it came out so good!  For the breading, do not use all-purpose gluten free flour.  Most of these flour blends are formulated for baking and contain starches and gums that can make your breading soggy.  In this recipe I used Bob’s Red Mill white rice flour and Gillian’s original gluten free breadcrumbs.  Rice flour is far less expensive than all purpose and gets the job done.

Dinner for two

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Ingredients:

For the Fish:
For the Chips:

Preparation:

I used a russet potato and left the skin on for better texture and nutrition.  Wash the potato and dry completely.  Slice into 1/3″ rounds, then cut into 1/2″ pieces.

Toss with 1 tbsp. olive oil, seasoned salt and a sprinkle of paprika.

Preheat the air fryer for 5 minutes at 400º.  Mist 2 trays with cooking spray and divide the potatoes between the two.  I found that using 2 trays gives a better result, as the potatoes can be spread farther apart in an even layer.  Place trays on the top 2 shelves of the air fryer and set it for 25 minutes at 400º.

While the chips are getting started prepare the fish.  You want a thick, firm white fish for this recipe.  Cod or haddock are the usual choices but today I got this beautiful Sablefish on sale.

Set up 3 breading trays with the rice flour, beaten egg + water, and breadcrumbs.  Season each with Old Bay.

Cut the fish into 4 pieces and remove the skin with a sharp knife.

Spray the air fryer tray with cooking spray.  Dip each piece of fish in the flour, then into the egg, shaking off the excess.  Next roll in the breadcrumbs and place on the rack.  Repeat with all 4 pieces.

When the fries have cooked for 10 minutes turn them over and move the trays to the bottom 2 racks.  Mist the fish lightly with cooking spray and place it on the top rack.

Continue cooking 15 minutes longer, turning the fish halfway through.  When you turn the fish over, mist the top with cooking spray.   Keep an eye on the fries and watch that they don’t burn.

The fries (or chips) are perfect.  I mean, just look at them!

And here is the fish.  Light and crispy on the outside, moist and flaky on the inside.

The sablefish was amazing, I don’t know if I’ll be able to find it again at a reasonable price, but I will be on the lookout.  As mentioned before, this recipe will most certainly work with cod or any firm, white fish.

This was one of my favorite air fryer meals to date.  I will be making it over and over again!

Notes ♪♫ All air fryers are different.  Cook times given in this post are what works for me and should be used as a guide.  My air fryer is a shelf style (oven style with shelves and rotisserie).  If yours is a basket style, you will need to cook the fish and chips separately.  Cook the potatoes first as they take longer, and keep warm while you do the fish.  When the fish is ready you can reheat the fries for a minute or two.

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Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour?  Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion.  The ingredients are naturally gluten free, except for the pasta.  So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet.  Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast.  Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

  • 1/2 lb. bay scallops, fresh or frozen
  • 2 tbsp. butter, divided
  • 4 tbsp. olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 6 oz. bag baby spinach
  • 12 grape tomatoes, halved
  • 1/2 cup white wine
  • 6 oz. gluten free spaghetti or pasta of choice
  • salt and pepper to taste
  • gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid.  If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil.  Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through.  Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions.  While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat.  Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once.  Transfer to a bowl and keep warm.  Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine.  Don’t worry, it will cook down!  Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops.  Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare.  But if you are not in a hurry, try serving it over risotto.  You can find my Basic Risotto recipe here.

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Cajun Lime Tilapia

Tilapia is a mild tasting freshwater fish that is budget friendly and easy to prepare.  This simple recipe with just a few ingredients is perfect for busy weeknights.  My version of this restaurant favorite is fuss free and much lower in sodium when prepared at home.

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You can easily find gluten free Cajun seasoning online.  If sodium is an issue, try a salt free Cajun seasoning.  Don’t like it that spicy?  Try a Creole seasoning that has less heat.  Always adjust the amount of seasoning to your taste.  Use as much or as little as you like.

Tilapia is widely available, but if you can’t get fresh you can most certainly find it in the frozen section.  Be sure to defrost and pat dry before cooking.

Ingredients:

  • Tilapia filets, about 6 oz. each, one per serving
  • 1 lime, sliced thin
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • gluten free Cajun or Creole seasoning

Preparation:

Remove the filets from package and pat dry.

Melt butter and olive oil in a large, nonstick skillet.

Add the filets in a single layer and sprinkle with seasoning.  Don’t crowd the pan.  Cook for 2-3 minutes.

Use a long spatula to turn the filets and sprinkle generously with more seasoning.  Squeeze lime juice over the filets and top with a lime slice.  Cook for 2-3 more minutes, until the filets split and fish flakes easily.

What did I tell you, fast and easy!  I served it with with rice and squash rounds.

Notes: ♪♫ I purchased my tilapia from Whole Foods Market.  Look for tilapia that is responsibly farmed and sold by grocers that adhere to strict quality standards.  Choosing tilapia from a responsible source ensures that the fish you are eating is good for you.

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Shrimp with Broccoli and Gluten Free Tagliatelle

Who said you can’t make a healthy, delicious meal from scratch without spending hours in the kitchen? Here is a light and easy dinner that will become a family favorite.  Inspired by a restaurant meal, the original was made with tons of butter and egg noodles, but I’ve made a lighter, gluten free version that is oh so good.  Ready in less than 30 minutes, it’s perfect for busy weeknights.  Notice that I used a healthy amount of garlic?  Yes, the garlic flavor is quite prominent in this dish!  You can cut back if you wish, but I encourage you to try it.

-Dinner for two

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Ingredients:

  • 12 jumbo raw shrimp
  • 4 oz. Gluten Free Tagliatelle Noodles *see notes
  • 1 broccoli crown
  • 1 heaping tablespoon of garlic, minced
  • 1 tbsp. olive oil plus more for finishing
  • salt and pepper to taste
  • pinch of red pepper flakes, optional
  • 2 tbsp. butter, divided

Preparation:

This dish comes together in a flash, so you will want to have all your ingredients organized before you begin.  If the shrimp are frozen, thaw them under cold water, peel and devein.  Cut the broccoli into florets and mince the garlic.  Set up a pot of salted water for the pasta.

I’m using a large nonstick skillet for this recipe.  I started the dish by gently warming the garlic in 1 tbsp. olive oil over lowest heat for 5-10 minutes to mellow the flavor.  If you like, add a pinch of red pepper flakes for a pop of heat!  Keep that burner on low, you don’t want the garlic to brown or burn.

Steam the broccoli for 3 minutes then run it under cold water to stop the cooking.  Drain to remove most of the liquid.  Cook the tagliatelle to 3 minutes less than package directions.

Raise the heat to medium low and add 1 tbsp. butter to the garlic.

Add the broccoli to the skillet and stir to coat.

Add the shrimp, distributing it evenly and making sure it has contact with the pan.  (Here’s where that larger skillet comes in handy).

When the bottoms are barely pink turn the shrimp over, 2-3 minutes.  Season with salt and pepper to taste.  The shrimp are not completely done at this point; they will finish cooking with the noodles.

Add the cooked noodles to the skillet with the remaining 1 tbsp. butter.  Toss well so all the ingredients are blended and evenly coated with butter and transfer to a serving platter.

Finish with a drizzle of good olive oil.

What a beautiful plate to bring to your table.  So easy and delicious, and dare I say healthy?

Notes ♪♫ The original entrée that inspired this post was made with egg noodles.  I wasn’t able to find a gluten free version of the wide, curly egg noodles that I remembered, but I love the gluten free Tagliatelle from Jovial that I used in this recipe.  One of my favorite brands, they are delicious and held up well in this dish!

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Shrimp with Broccoli and Gluten Free Tagliatelle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Seafood
  • Diet: Gluten-Free
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Description

Here is a light and easy dinner that will become a family favorite.  Inspired by a restaurant meal, the original was made with tons of butter and egg noodles, but I’ve made a lighter, gluten free version that is oh so good.  Ready in less than 30 minutes!

Ingredients

Scale
  • 12 jumbo raw shrimp
  • 4 oz. Gluten Free Tagliatelle Noodles *see notes
  • 1 broccoli crown
  • 1 heaping tablespoon of garlic, minced
  • 1 tbsp. olive oil plus more for finishing
  • salt and pepper to taste
  • pinch of red pepper flakes, optional
  • 2 tbsp. butter, divided

Instructions

Have all your ingredients organized before you begin.  If the shrimp are frozen, thaw them under cold water, peel and devein.  Cut the broccoli into florets and mince the garlic.  Set up a pot of salted water for the pasta.

In a large nonstick skillet, gently warm the garlic in 1 tbsp. olive oil over lowest heat for 5-10 minutes to mellow the flavor.  If you like, add a pinch of red pepper flakes for a pop of heat!  Keep that burner on low, you don’t want the garlic to brown or burn.

Steam the broccoli for 3 minutes then run it under cold water to stop the cooking.  Drain to remove most of the liquid.

Cook the tagliatelle to 3 minutes less than package directions.

Raise the heat to medium low and add 1 tbsp. butter to the garlic.

Add the broccoli to the skillet and stir to coat.

Add the shrimp, distributing it evenly and making sure it has contact with the pan.

When the bottoms are barely pink turn the shrimp over, 2-3 minutes.  Season with salt and pepper to taste.  The shrimp are not completely done at this point; they will finish cooking with the noodles.

Add the cooked noodles to the skillet with the remaining 1 tbsp. butter.  Toss well so all the ingredients are blended and evenly coated with butter and transfer to a serving platter.

Finish with a drizzle of good olive oil.

Notes

The original entrée that inspired this post was made with egg noodles.  I wasn’t able to find a gluten free version of the wide, curly egg noodles that I remembered, but I love the gluten free Tagliatelle from Jovial that I used in this recipe.

 

Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina!  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

  • 14 jumbo shrimp, peeled and deveined
  • 4 oz. gluten free Italian sausage
  • 2 tbsp. olive oil
  • 1/2 medium sweet onion, diced
  • 1 tbsp. garlic, minced
  • 14.5 oz. can fire roasted diced tomatoes
  • 4 oz. gluten free fettuccine pasta
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • salt and pepper to taste
  • ladle of pasta water
  • 3 tbsp. milk (or cream)
  • fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

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Gluten Free Baked Haddock with Butter and Cracker Crumbs

Gluten Free Baked Haddock with Butter and Cracker Crumbs

I grew up in a Catholic Italian family during the 1960’s.  The church was a central part of the community, and like all good Catholics we abstained from eating meat on Friday as an act of penance.  Back then that meant that seafood was the star of the dinner table!

My mother’s answer to the weekly fish dinner was the New England classic of Haddock, Cod or some white fish slathered with butter and Ritz cracker crumbs.  Fast, easy and family friendly.

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Sometimes it’s the little things that you miss on the gluten free diet, and for me this meal has been one of them.  I tried using breadcrumbs, crushed cereal etc. but it was not the same.  So, I started experimenting with different gluten free crackers.  For a while, Lance crackers were my go-to, and still my favorite but they have been almost impossible to find since the pandemic.  I have since used Schar Entertainment Crackers, and they are a good alternative.

Ingredients:

  • 1 lb. haddock (substitute cod or other flaky white fish)
  • ¼ cup cracker crumbs (about 10 crackers)
  • 1 tbsp. butter
  • Old Bay seasoning
  • Cooking spray
  • Fresh chives, for garnish

Preparation:

Line a baking pan with foil and mist with cooking spray.  Rinse the fish, pat it dry and arrange on the baking pan so that pieces don’t touch.

Mist with cooking spray and sprinkle the tops with Old Bay.

Pulse the crackers in an electric chopper or place them in a bag and pound into crumbs.  Spread the crumbs evenly over the fish.  Cut the butter into small pieces and dot the top of the fish.

It doesn’t get any easier!  Bake at 350◦ for 30 minutes.  Garnish with chives and serve.

Notes ♪♫ If you’re missing Ritz Crackers try Schar Entertainment Crackers, which I have used in this recipe.  They are a good substitute for recipes that call for Ritz cracker crumbs.

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Gluten Free Spaghetti with Squid Rings

Gluten Free Spaghetti with Squid Rings

Squid can often be found in seafood pasta recipes, but today it is the star of the meal.  This simple pasta dish is the embodiment of comfort food.  It is out of this world good!

Did you know that there’s a trick to cooking squid?  It can be tough and rubbery if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.  Soak squid in milk for 30 minutes before cooking.

4 servings

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Ingredients:

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you can remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish, not to mention easy and economical!  Enjoy this restaurant quality meal in your own kitchen today!

Notes: ♪♫ Here in my home state of RI, squid is usually available year-round.  In fact, Calamari is the official state appetizer of Rhode Island.  If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!

 

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Gluten Free Spaghetti with Squid Rings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 4 Servings 1x
  • Cuisine: Seafood Pasta
  • Diet: Gluten-Free
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Description

Did you know that there’s a trick to cooking squid?  It can be tough and rubbery if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.  Soak squid in milk for 30 minutes before cooking.

Ingredients

Units Scale

Instructions

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you can remove the garlic first or leave it in), and garnish with chopped parsley.

Notes

If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!