Squid Ink Pasta with Seafood and Chilli
Squid Ink Pasta with Seafood and Chilli

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, squid ink pasta with seafood and chilli. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. Save Time and Do Groceries Online Now.

Squid Ink Pasta with Seafood and Chilli is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Squid Ink Pasta with Seafood and Chilli is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook squid ink pasta with seafood and chilli using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Squid Ink Pasta with Seafood and Chilli:
  1. Make ready 150 g dry or fresh squid ink pasta
  2. Make ready 1/4 cup rice bran oil
  3. Get 4 cloves garlic
  4. Prepare 1 stalk celery, finely chopped
  5. Make ready 1 carrot, finely chopped
  6. Make ready 1/2 bunch thyme
  7. Get 375 ml dry white wine
  8. Get 1 kg black mussels, stubbed, bearded
  9. Make ready 2 x 200 g cuttlefish or calamari, cleaned, tentacles reserved
  10. Make ready 1/4 cup extra virgin olive oil, plus extra to drizzle
  11. Get 6 large green prawns, peeled, cleaned, cut into 1 cm
  12. Make ready 2 red bird eye chillies, seeded, finely chopped
  13. Get 2 tbs chopped dill

I love seafood pasta and this recipe is our favourite. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough. Chilli Flakes or Fresh; Fresh Parsley ; Lemon; Salt & Black Pepper; Squid Ink Seafood Spaghetti Ingredients Method.

Instructions to make Squid Ink Pasta with Seafood and Chilli:
  1. Heat rice bran oil in a large saucepan over high heat. Bruise 2 garlic cloves and add to pan with celery, carrot, onion and thyme.
  2. Cook, stiring for 1 minute until fragrant, then add wine and bring to the boil.
  3. Add mussels, cover with a lid and cook for 3 minutes or until mussels open. Strain through a fine sieve, reserving 125 ml stock.
  4. Remove mussels meat from shells and set aside in a large bowl. Discard solids and shells.
  5. Finely chop remaining 2 cloves garlic and reserve.
  6. Cut cuttlefish in half lengthwise, then thinly slice. Halve tentacles.
  7. Heat extra virgin olive oil in a deep frying pan over medium heat. Add cuttlefish and prawns, and cook, stirring, for 1 minutes.
  8. Add chillies and reserved garlic, and cook for further minutes or until seafood is just cooked, then add mussels.
  9. Return pan to heat, add reserved stock and bring to a boil.
  10. Meanwhile cook pasta in a pan of boiling water. Drain.
  11. Add pasta, seafood mixture and dill to stock, then toss for 1 minutes on until warmed through and combined.
  12. Divide among plates and drizzle with extra virgin olive oil to serve.
  13. Enjoy

Wash all seafood thoroughly, deveining the prawns and preparing the octopus/squid if bought whole. Chop garlic, cherry tomatoes and parsley. Boil water with salt and add the spaghetti. The squid ink is what gives the pasta it's gorgeous black color, it also gives it an amazing flavor. Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood.

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