Ingredient and Portion
Squid Ink Spaghetti with Squids and Prawns
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After attending the food tasting session with OpenRice at Ambush @ JEM. I was determined to try this dish. Basically the key ingredient is the squid ink which can be bought at Jason Supermarket (Raffles City Shopping Centre).
2 tablespoons of butter
1 big onion (chopped)
1 tablespoon olive oil
2 tablespoons of butter
2 tablespons of minced garlic
1 packet of Tonnarelli al nero di sepia (boil for 13 to 15 minutes)
1 small bottle of Nortindal Tinta Calamar
2 tablespoons of tomato paste
3 bowls of Home made fish stock
1 big onion (chopped)
1 tablespoon olive oil
2 tablespoons of butter
2 tablespons of minced garlic
1 packet of Tonnarelli al nero di sepia (boil for 13 to 15 minutes)
1 small bottle of Nortindal Tinta Calamar
2 tablespoons of tomato paste
3 bowls of Home made fish stock
Seasoning
Squid:
1 tablespoon of olive oil
2 tablespoons of minced garlic
2 large whole cleaned squid, cut into rings
Coarse salt to taste
Dash of black pepper
1 tablespoon of olive oil
2 tablespoons of minced garlic
2 large whole cleaned squid, cut into rings
Coarse salt to taste
Dash of black pepper
Method
Melt the butter and oil in a non stick saucepan.
Saute the minced garlic, chopped onions until the onions are translucent.
Add the squid in batches to the saucepan and cook until cooked.
Salt the squids as it cooks.
If you intend to add other seafood ingredients. Mix the ingredients together with the squid and adjust the cooking time depending on the quantity of the food.
Add about few tablespoons of home made fish stock and tomato paste to the ingredients for flavouring.
Turn off the heat.
In the meantime boil the Tonnarelli al nero di sepia in boiling water for about 15 minutes
until al dante.
Drain and rinse with cold tap water and place them on the sieve to dry.
Saute the minced garlic, chopped onions until the onions are translucent.
Add the squid in batches to the saucepan and cook until cooked.
Salt the squids as it cooks.
If you intend to add other seafood ingredients. Mix the ingredients together with the squid and adjust the cooking time depending on the quantity of the food.
Add about few tablespoons of home made fish stock and tomato paste to the ingredients for flavouring.
Turn off the heat.
In the meantime boil the Tonnarelli al nero di sepia in boiling water for about 15 minutes
until al dante.
Drain and rinse with cold tap water and place them on the sieve to dry.
Tips
How to make Squid Ink Sauce:
Heat up the olive oil in a non stick pan, sauté the onion and garlic until fragrance and slightly browned.
Add the squid ink (3 tablespoons) and let it evaporate a little bit.
Followed by 2 tablespoons of home made fish stock and one teaspoon of coarse salt and dash of black pepper to boil.
Simmer and reduce the sauce until thicken.
Mix and toss the spaghetti to the sauce together with the cooked squids or other seafood ingredients.
Lastly top with boiled prawns (optional)
Sprinkle grounded basil leaves on top of the dish and serve immediately.
Heat up the olive oil in a non stick pan, sauté the onion and garlic until fragrance and slightly browned.
Add the squid ink (3 tablespoons) and let it evaporate a little bit.
Followed by 2 tablespoons of home made fish stock and one teaspoon of coarse salt and dash of black pepper to boil.
Simmer and reduce the sauce until thicken.
Mix and toss the spaghetti to the sauce together with the cooked squids or other seafood ingredients.
Lastly top with boiled prawns (optional)
Sprinkle grounded basil leaves on top of the dish and serve immediately.
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