1½ lbs squid, cleaned and sliced thin (these are your “noodles”)
½ bunch broccolini, cut into bite size pieces
½ head radicchio, roughly chopped
15oz can crushed tomatoes
3 garlic cloves, minced
1 tsp crushed red pepper flakes
½ tsp oregano
1 onion, diced
1 tin of fish (we like spicy mackerel)
1 tbsp olive oil
1 tsp sugar
2 tbsp salt
2 tbsp parsley, chopped
3 tbsp basil or parsley, torn or rough chopped
Start sauce pan on medium heat and add in onions. Sauté slowly for a few minutes until onion starts changing color and becoming more translucent (5 mins). Add in garlic and cook 5 more minutes, being careful not to burn the garlic or get too much color on the onion. Add in red pepper flake, oregano and tinned fish.
With a wooden spoon to break up big pieces of tinned fish until they are about the same size as the onions, add in crushed tomatoes and sugar, stir for a few minutes. Turn heat down low and simmer sauce slowly. Cook sauce for about 25 minutes or until slightly thickened and flavorful. Taste for salt and add more if necessary. Add in parsley and reserve.
Cook broccoli on medium high heat in skillet, add a pinch of salt. Add in squid and move pan quickly to spread out squid. Add more oil if necessary. Squid is cooked when it curls up slightly and changes from translucent to opaque.
Add desired amount of tomato sauce to pan along with a tbsp of water and mix until thoroughly combined. Check for salt and finish seasoning further if required. Fold in escarole and mix till it wilts. Finish with fresh herbs.