Calamarata with squid and peas in lemon sauce

Preparation

Wash and dry the squid (ask the fishmonger to clean them), slice them into rings, not too narrow, and cut the tails into two pieces. Finely chop the shallot and parsley. Pour the oil in a frying pan, add the garlic still in the skin and cook till soft. Remove the garlic before it turns brown, add the onion and let brown over low heat until soft and add then the tomato concentrate. When the concentrate has blended well with the oil and onion, turn up the heat and add the chilli pepper and squid. Let brown gently, then add the white wine and let the alcohol evaporate. Season with salt and pepper to taste, then add the paprika and parsley. Next, add a little of the broth (not all of it, most likely just half of it will do), cover the pot and let simmer over medium heat for about 10 minutes. Then add the peas and simmer for another 10 minutes. The squid should be cooked and soft. If the sauce is too thin, remove the pot cover and turn up the heat for a few minutes. If the sauce is too thick, add a few tablespoons of broth. Stir in the grated lemon rind and set aside. Boil the pasta in plenty of salted water and drain when still undercooked, then toss it for a minute or two in the squid and peas sauce. When the sauce has soaked into the pasta and it is glossy, turn out into individual plates casually with the calamarata standing and the squid (use a tong), putting 2 tails sticking out of a calamarata on each plate. Then share out the peas and sauce. Garnish with a few parsley leaves and lemon rind. Make the plates look fanciful! Serve at once.