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
How to Make It
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.
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.
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