A generous serving of golden fusilli pasta, strewn with pieces of sun-kissed nectarine, and interspersed with calamari rings. Shreds of Manchego cheese sneak their way in, adding creaminess, and blanched piquillo peppers pop out with their vibrant red tone. A scattering of fresh parsley adds a sprig of green, and a slight yellow hint of saffron dressing makes the entire arrangement visually warm. The dish is swirled with hints of golden Spanish olive oil and it is served in a rustic dark-blue dish for contrast.

Spanish Calamari-Nectarine Fusilli Delight

Name: Spanish Calamari-Nectarine Fusilli Delight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: medium Nectarines, 2 freshly diced; Fusilli Pasta, 500 gram None; Calamari rings, 200 gram clean and ready for cooking; Manchego Cheese, 1 cup grated; Piquillo Peppers, ½ cup diced; Garlic cloves, 2 minced; Sherry Vinegar, 1 tablespoon None; Spanish Olive Oil, 3 tablespoons None; Saffron, Few strands None; Salt, to taste None; Black Pepper, to taste None; Fresh Parsley, Enough for garnish chopped

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Spanish

Technique Boiling

Diet Friendly Mediterranean

Daily Recipe: June 20, 2025

Influenced by the vibrant flavors of Spain, this pasta dish turns towards the sweetness of summer fruits paired with savory ingredients. The heart of this unique dish sits at the intersection of sweet Nectarines and the ocean-inspired taste of calamari to create a taste of Mediterranean summer. Piquillo pepper lends a sweet-spicy contrast, while Manchego cheese adds a delightful creaminess. A light dressing of olive oil, sherry vinegar, and Spanish saffron balances everything with its subtle, complex flavor.

Ingredients (for 4)

Medium nectarines - 2 - freshly diced
Fusilli pasta - 500 gram - None
Calamari rings - 200 gram - clean and ready for cooking
Manchego cheese - 1 cup - grated
Piquillo peppers - ½ cup - diced
Garlic cloves - 2 - minced
Sherry vinegar - 1 tablespoon - None
Spanish olive oil - 3 tablespoons - None
Saffron - Few strands - None
Salt - to taste - None
Black pepper - to taste - None
Fresh parsley - Enough for garnish - chopped

Preparation

Step 1 - 🍲🍝💦

Bring a large pot of salted water to a boil. Cook fusilli pasta until al dente, about 8-10 minutes. Drain, reserving some pasta water.
Step 2 - 🍳🥘🔥

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add in minced garlic. Cook until fragrant.
Step 3 - 🍑🌶️🦑

Add diced nectarines, piquillo peppers and calamari rings to the pan. Cook for 3-4 minutes, until calamari is tender.
Step 4 - 🥣🍶🥄

In a small dish, combine the remaining olive oil, sherry vinegar, a pinch of saffron, salt, and black pepper. Stir until well combined.
Step 5 - 🍽️🍯🍲

Pour the saffron dressing over the calamari-nectarine mixture in the pan. Stir to coat everything evenly.
Step 6 - 🍝🧀🥄

Add the cooked pasta, a bit of pasta water and half of the grated Manchego cheese to the pan. Stir well.
Step 7 - 🍽️🧀🌿

Garnish with the remaining Manchego cheese and fresh parsley before serving.

Additional

Enjoy this amazing fusilli pasta with a crisp Spanish white wine to compliment the full-bodied, complex flavors of the dish. This recipe could also be made gluten-free by swapping traditional fusilli pasta with a gluten-free version.