Ses Salines Squid Ink Pasta
Ses Salines Squid Ink Pasta is a traditional dish from the Balearic Islands, known for its unique flavor and stunning presentation. This recipe combines the rich taste of squid ink with fresh seafood, creating a delicious and visually striking pasta dish.
Ingredients
- 400g squid ink pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g mixed seafood (shrimp, squid, mussels)
- 1/2 cup white wine
- 1 cup fish or seafood stock
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil a large pot of salted water and cook the squid ink pasta according to package instructions. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the mixed seafood to the pan and cook for 2-3 minutes until slightly opaque.
- Pour in the white wine and let it simmer for a few minutes until reduced by half.
- Add the fish or seafood stock to the pan and bring to a simmer. Season with salt and pepper to taste.
- Add the cooked squid ink pasta to the pan and toss to coat it with the seafood and sauce.
- Divide the pasta among serving plates, garnish with chopped parsley, and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Large pan Colander Wooden spoon
Tools
Pasta server Ladle
Serving suggestions
Ses Salines Squid Ink Pasta pairs well with a crisp white wine and a side of fresh salad.
Tips & tricks
Be careful when handling squid ink as it can stain surfaces and clothing.
Cost
$20