Hi, I am Joana. Today, I’m gonna show you how to make squid ink pasta with seafood and chilli recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Squid Ink Pasta with Seafood and Chilli is something that I have loved my entire life.

To bewith this recipe, we must prepare a few ingredients. You can have 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. Take 150 g dry or fresh squid ink pasta
2. Take 1/4 cup rice bran oil
3. Make ready 4 cloves garlic
4. Get 1 stalk celery, finely chopped
5. Prepare 1 carrot, finely chopped
6. Take 1/2 bunch thyme
7. Prepare 375 ml dry white
8. Take 1 kg black mussels, stubbed, bearded
9. Take 2 x 200 g cuttlefish or calamari, cleaned, tentacles reserved
10. Take 1/4 cup extra virolive oil, plus extra to drizzle
11. Prepare 6 large green prawns, peeled, cleaned, cut into 1 cm
12. Get 2 red bird eye chillies, seeded, finely chopped
13. Make ready 2 tbs chopped dill

Steps 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 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 virolive 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 virolive oil to serve.
13. Enjoy

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