Squid ink spaghetti with bell pepper calamari shrimp ricotta and colonnata lard is a delicious and flavorful dish that is sure to impress your friends and family. This unique dish combines the briny flavor of squid ink with the sweetness of bell peppers, the tender texture of calamari and shrimp, the creaminess of ricotta cheese, and the savory richness of colonnata lard. The result is a complex and satisfying dish that is perfect for a special occasion or a romantic dinner.
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SQUID INK PASTA WITH CALAMARI AND CHORIZO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
- Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
- Place in a bowl and finish with another drizzle of oil and serve.
- For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
- Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
- To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
- Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
- To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.
SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE
Provided by Anne Burrell
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
- Plate and garnish with more grated parm.
SHRIMP AND CALAMARI DIABLO
Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla's Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine!
Provided by sjmarshall1967
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
- Turn up heat and add wine while stirring constantly. Bring to near boil.
- Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
- Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
- Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla's Arrabbiata sauce for extra kick!
- Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
- Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
Nutrition Facts : Calories 993.9, Fat 46.7, SaturatedFat 12.7, Cholesterol 111.3, Sodium 1357.2, Carbohydrate 95.1, Fiber 5.5, Sugar 7, Protein 36.5
Useful tips and tricks
- To enhance the seafood taste, employ good fish stock or clam liquid. These provide a boost of umami that enhances the overall taste. - Usage of different seafood types contributes to a more delightful dish that pleases seafood fans. - When squid/octopus inks are used, the seafood's distinctive fishy taste and briny fragrance are heightened. - Patience is essential in cooking squid or octopus. Rinsing them and then braising/stewing achieves a soft and supple texture. - The addition of breadcrumbs and seasonings enhances the taste of calamari and shrimp. - The creamy and smooth ricotta cheese balances the pungent richness of squid and the salty, tangy tastes of briny seafood. - A combination of herbs and spices, such as red peppers, parsley, and chives, is a great way to add extra flavors to your dish. - Lemon aids in balancing the briny taste of seafood and adds refreshing, tangy, and citrusy notes that heighten the overall taste.Conclusion
Squid Ink Spaghetti With Bell Pepper Calamari, Shrimp, and Sardines is a gourmet seafood dish that combines a variety of seafoods with squid or octopus inks. It is a unique and flavorful dish that is perfect for special seafood events or gatherings. The use of squid or octopus inks gives the spaghetti a lovely black or brown color and enhances the seafood's briny, fishy flavors. It is important to cook squid or octopus properly to achieve a soft and supple texture, and to use high-quality seafood to truly savor the delectable flavors of this dish.
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