Squid Ink Pasta with Seafood
Squid Ink Pasta with Seafood
This succulent Italian offering is for 4 people and the squid ink can be make it look dramatic on a plate (see my YouTube video). Quite impressive and packed with flavour, this dish delights in giving you a "taste of the sea". As per usual, I have given the full menu and method below but, you may want to refer back to the YouTube video from time to time click here.
2-4 tbsp olive oil
4 garlic clove, chopped
1/2 white onion chopped ( Used half to cook with seafood)
1/2 red onion chopped
3 chillies (sliced)
1-2 tsp Squid/Cuttlefish Ink
150g chopped tomatoes
150g Mussels in white wine sauce
150g King Prawns (cooked)
150g Seafood (Squid & Cuttlefish mix)
100 g chopped sweet peppers (Yellow or Red)
1 bunch Holy basil (I used frozen cube)
1 cup of white wine
Salt and pepper to season
Parsley and basil to garnish
STEP 1(Cooking Pasta) - Cook the pasta in a large saucepan of salted and 1 tbsp of olive oilwater until it is al dente (just about soft) for home made fresh pasta it will take about 3-4 minutes. If you use the package pasta, it will take about 12 minutes. Drain and put aside until we are ready to cook on step 3 ( I have not shown this step on the Video)
STEP 2 ( Seafood Fruitti Di Mare) - Heat the olive oil in large frying pan to cook the onion, garlic over a medium heat for 5 mins until soft. Then add the chillies, squid and mussels. After 2-3 minutes add the cooked king prawns, white wine and holy basil and bring to the boil. Taste and add salt and pepper to taste. Put aside.
STEP 3 – In the same large frying pan. Put oil in medium to high heat, add chopped onion, chopped garlic sliced chillies and frozen holy basil ( if you have fresh Holy basil, you can leave to put them in later on). Stir fry until onion soften and the aroma is releasing. Add more the less of ingredients ; red onion, cherry tomaotes and sweet pepper. Cook for a bit then add our fresh cook pasta in and stir well. Add Squid/Cuttlefish Ink in and stir well to make sure that it covering all the pasta evenly.
STEP 4 - Toss in the cooked seafood from step 1 and stir in all the ingredients together. Keep stiring and keep contents moving to prevent sticking for about 3 minutes more until it’s all heated through. Season to taste and sprinkle with the parsley/basil for a colourful garnish.
Now, you may not have a recipe for the pasta dough so here it is again below!
Squid ink Pasta Dough
1 tablespoon squid ink (you can mix this into the dough or you can wait to put this ink in while you cooking with the cook pasta).
4 Large free-range eggs
400g all-purpose flour (plain)
Half to a cup of water
Method – Making Dough
1.Place the flour on a board (or in a bowl) Make a well in the centre and crack the eggs into it.(or beat the eggs with a fork until smooth
2.Use your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.(try not to collapse the well)
3.Knead until they all bind together to give you smooth lump of dough.
(Note: You can also make your dough in a food processor. Just put ingredients in and mix until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together and knead it.)
4. Continue kneading as it help develop the gluten in the flour, creating springy and al-dente texture when cook.
5. Knead until your pasta starts to feel smooth and silky instead of rough and powdery.
6. Separate the dough into 4 parts and then wrap each dough in cling film and put it in the fridge to rest for at least half an hour before you use it.
Method – Rolling Pasta
1. Get your rolling pin out. And roll 1 pasta dough. Keep the rest in tbe clings film until you ready to roll them.
2. Dust your work surface with some flour, take a lump of pasta dough. Start rolling with the pin. Lightly dust the pasta with flour if it sticks at all.
3. Roll out until the pasta thin enough to make into fetucine, noodle...you will have tidy sheet of pasta.
4. Fold the pasta and slice into the thickness of your desire for pasta/noodle type you have in mind like Linguine, Fetucine, Spaghetti...