What do you do when you’ve only got a four days left to enjoy the summer sun in Sydney? You make the most of the weather and the great seafood available of course.
This week, I visited the Sydney Fish Markets for the first time ever. I know you must think it’s crazy. A guy who’s lived in Sydney for over seventeen years has never set food in the iconic food hall before.
A quick wander past the Dunkirk hotel, and under the Western Distributor along Pyrmont Bridge Road, puts you on the doorstep of a series of blue warehouses. They immediately harmonise into the clear sky above.
Seagulls and ibises hungrily watch as men and women of mostly Italian, Greek and Chinese descent cart the fresh catch of their day from crates onto the beds of ice in their shop fronts. They are third, fourth and fifth generation Australian fishmongers, whose families migrated in Sydney from the 1950s onwards.
Seafood was of course going to be on the menu tonight. We had some spaghetti and a few veggies in the fridge so I put together my version of a Neapolitan classic.
- 400g spaghetti, or spaghettini
- 2 medium Roma tomatoes, or plum, grape, cherry
- Olive oil
- 2 fresh squid, cleaned
- 1tbsp plain flour
- Salt and pepper
- ½ cup parsley, finely chopped
- 2 cloves garlic, finely chopped
Prepare the squid by slicing down the length of one side of the hoods using a sharp knife. When you open it out you should have a flat piece of squid. Repeat, then lightly score diamond shapes into one side of the squid. Cut the squid into 2x3cm strips. Alternatively, you could sweet-talk your fishmonger and get them to do this for you 🙂
Cook the pasta according to the directions on the packet.
Place the flour in a bowl and season with the salt and pepper. About 1tsp salt and 2tbsp pepper should be perfect. Add the squid to the bowl and toss to coat in the mixture.
For the sauce, dice the tomatoes into 1cm pieces. If using smaller varieties, simply halve. Heat 2 tbsp olive oil in a large frying pan over a high heat. Add the squid and excess flour and fry till crisp, about 2 minutes. Throw in the tomatoes, parsley and garlic and cook for another 2 minutes. By now the spaghetti should have cooked do drain and add it to the frying pan with 2 tbsp olive oil and salt and pepper to taste. Toss it all around to coat in the sauce then serve.
Any dry white wine works a treat with this dish, although I prefer something a little sweeter such as a Moscato. Try it and let me know what you think below. Either way, make sure it’s ice cold.
Happy Cooking and Keep Smiling,