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

Hello everybody, it’s me again, Dan, welcome to our recipe site. 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. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Squid Ink Pasta with Seafood and Chilli is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Squid Ink Pasta with Seafood and Chilli is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin 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 cook that.

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. Prepare 4 cloves garlic
  4. Get 1 stalk celery, finely chopped
  5. Prepare 1 carrot, finely chopped
  6. Make ready 1/2 bunch thyme
  7. Make ready 375 ml dry white wine
  8. Take 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. Prepare 6 large green prawns, peeled, cleaned, cut into 1 cm
  12. Make ready 2 red bird eye chillies, seeded, finely chopped
  13. Make ready 2 tbs chopped dill
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

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