Hello, I am Kate. Today, we’re going to make squid ink pasta with seafood and chilli recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Squid Ink Pasta with Seafood and Chilli Recipe
Squid Ink Pasta with Seafood and Chilli is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Squid Ink Pasta with Seafood and Chilli is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook squid ink pasta with seafood and chilli using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Squid Ink Pasta with Seafood and Chilli:
- Get 150 g dry or fresh squid ink pasta
- Prepare 1/4 cup rice bran oil
- Prepare 4 cloves garlic
- Make ready 1 stalk celery, finely chopped
- Prepare 1 carrot, finely chopped
- Make ready 1/2 bunch thyme
- Make ready 375 ml dry white
- Take 1 kg black mussels, stubbed, bearded
- Get 2 x 200 g cuttlefish or calamari, cleaned, tentacles reserved
- Prepare 1/4 cup extra virgin olive oil, plus extra to drizzle
- Get 6 large green prawns, peeled, cleaned, cut into 1 cm
- Get 2 red bird eye chillies, seeded, finely chopped
- Get 2 tbs chopped dill
Steps to make Squid Ink Pasta with Seafood and Chilli:
- 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.
- Cook, stiring for 1 minute until fragrant, then add and bring to the boil.
- Add mussels, cover with a lid and cook for 3 minutes or until mussels open. Strain through a fine sieve, reserving 125 ml stock.
- Remove mussels meat from shells and set aside in a large bowl. Discard solids and shells.
- Finely chop remaining 2 cloves garlic and reserve.
- Cut cuttlefish in half lengthwise, then thinly slice. Halve tentacles.
- Heat extra virgin olive oil in a deep frying pan over medium heat. Add cuttlefish and prawns, and cook, stirring, for 1 minutes.
- Add chillies and reserved garlic, and cook for further minutes or until seafood is just cooked, then add mussels.
- Return pan to heat, add reserved stock and bring to a boil.
- Meanwhile cook pasta in a pan of boiling water. Drain.
- Add pasta, seafood mixture and dill to stock, then toss for 1 minutes on until warmed through and combined.
- Divide among plates and drizzle with extra virgin olive oil to serve.
- Enjoy
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