Pascal Rigo invented this fragrant calamari dish in order to showcase piment d'Espelette, which is a sweet, mildly spicy ground pepper native to the Basque country. It is available at specialty food shops, spice shops, and at Williams-Sonoma stores, 877-812-6235. Amazing Seafood Recipes

Pascal Rigo
March 2002

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Recipe Summary

Yield:
6 FIRST-COURSE SERVINGS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cover the diced potatoes with 1 inch of cold water and bring to a boil. Lightly salt the potatoes and cook them until tender, about 8 minutes; drain.

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  • In a large skillet, cook the pancetta over moderately high heat, stirring occasionally, until almost crisp, about 7 minutes. Add the potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the calamari and cook until it turns milky white, 1 to 2 minutes. Stir in the piment d'Espelette and clam juice and cook for 30 seconds longer. Season with salt and serve at once.

Suggested Pairing

The salt and spice in this warm salad will soften a wine's sharp acidity and make it taste fruitier. Choose a vibrant, spicy and generous white, such as a Spanish Albariño from the Rias Baixas region.

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