Recipe of Favorite Squid Ink Pasta with Seafood and Chilli
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Squid Ink Pasta with Seafood and Chilli. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Squid Ink Pasta with Seafood and Chilli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Squid Ink Pasta with Seafood and Chilli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Squid Ink Pasta with Seafood and Chilli is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Squid Ink Pasta with Seafood and Chilli estimated approx 1 hour.
To get started 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 cook it.
I love seafood pasta and this recipe is our favourite.
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Ingredients and spices that need to be Prepare to make Squid Ink Pasta with Seafood and Chilli:
- 150 g dry or fresh squid ink pasta
- 1/4 cup rice bran oil
- 4 cloves garlic
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1/2 bunch thyme
- 375 ml dry white wine
- 1 kg black mussels, stubbed, bearded
- 2 x 200 g cuttlefish or calamari, cleaned, tentacles reserved
- 1/4 cup extra virgin olive oil, plus extra to drizzle
- 6 large green prawns, peeled, cleaned, cut into 1 cm
- 2 red bird eye chillies, seeded, finely chopped
- 2 tbs chopped dill
Instructions 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 wine 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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