Baby Squid In Ink Sauce Food

BABY SQUID IN INK SAUCE

Steps:

• Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come into contact with. Wash the body under cold running water. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. Pull with your hands the side fins from each squid and finely chop them together with the tentacles. Stuff this mix into each squid and close the top with a wooden toothpick. Set aside.
• To make the ink sauce, use a medium size saucepan and heat 4 tablespoons of olive oil. Add the sliced red onions and green pepper and cook on a gentle heat for 30 minutes until they are very soft. Add the chopped tomatoes and cook for a further 10 minutes on a low heat. Add the txakoli wine and reduce the liquid by half. Add the squid ink and cook for 2 minutes. Add the fish stock, season the sauce with sea salt and cook for a further 20 minutes on a low heat. Check the seasoning of the sauce and place in a food processor or blender. Blend until fully combined, the sauce should have the consistency of a tomato sauce. If you need to thin it down slightly add some more fish stock. Pour the sauce into a medium size pan and keep hot.
• To cook the squid, you need to do this in 4 batches. Heat 1 tablespoon of oil per batch until smoking hot. Fry the squid very quickly in the hot oil, for about 2 minutes each side, season with salt and pour in one quarter of the brandy to deglaze the pan, spoon the squid into the hot squid ink sauce. Repeat this process with the rest of the squid.
• Once all the squid is in the sauce, cover with a lid and cook on a low heat for 30 minutes or until the squid is tender. Serve with some bomba or short grain rice, fried in olive oil and garlic and cooked for 17 minutes in fish stock. Sprinkle with freshly chopped flat-leaf parsley.

PARSLEY AND GARLIC SEARED BABY SQUID

Steps:

• Enjoy.

SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE

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.