Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Best Squid Ink Pasta Recipe: with Alaskan Rock Fish and Octopus. Homemade is best...
Best Squid Ink Pasta Recipe: A day of firsts today. I received a WhatsApp from a mate of mine showing his teenage daughter making homemade pasta. He said that he thought I would be impressed to see that. And he was absolutely right.
She/he spurned me into action that weekend to dig out my unused pasta maker and do the same. This is an absolute first for me. 52-years-old and I have never made pasta. I get it, having an octopus lying around in your fridge might be a stretch – unless you are the Casting Director for the new Nemo film, or you are me. You can just use more firm white fish if you don’t have any Pulpo.
For the firm white fish, I went to the remaining stock of my jamboree box from our ChillaxBBQ partners, The Alaska Guys. Rock Fish fillets were my choice for this dish. Stunning bit of fish. Firm as, so perfect for this Best Squid Ink Pasta Recipe. I have never cooked with Rock Fish before, but caused of our BFFs, I had to try them and I am delighted with the outcome. A FIRM recommendation (get it, haha).
ChillaxBBQ Stay@Home Recipes – Best Squid Ink Pasta Recipe.
I purchased a pasta maker for my mate Knibbsy’s birthday. Transpires he already had one, so back she came to my place about 2 years ago. I had to give her a dust today, but she performed well in action for this Best Squid Ink Pasta Recipe.
Now I am excited. I can’t thank you enough #KevinCaldwell, #DaughterCaldwell, and #MrsCaldwell. Mrs Caldwell is a #FOODLEGEND as she gave me her very own recipe to follow. You know me though? I had to tweak it a little so I can call this a ChillaxBBQ recipe (sorry Mrs. Caldwell). Plus I took that freshly made pasta and knocked up this recipe, and this recipe is an absolute cracker. ChillaxBBQ Stay@Home Recipes – Best Squid Ink Pasta Recipe with Alaskan Rock Fish and Octopus.
Here it comes, Best Squid Ink Pasta Recipe with Alaskan Rock Fish and Octopus
My bad on the squid in pasta. Looks like a bloody Dalmatian Dog version. I should have added the squid ink with the eggs in the flour ‘well’ at the beginning. But I was making ‘normal’ and squid ink pasta at the same time and I completely forgot to split the mixture in half at the start.
So, I had to add it after it had rested for 30 minutes. Hence it is a little ‘streaky’ as you will see. Learn from my lesson. There is always a next time for me to perfect the Best Squid Ink Pasta Recipe.
Octopus Preparation;
- Make sure you buy the octopus frozen or freeze the octopus 1st as this helps to break down the Pulpo and make it less chewy;
- Get some salted water on the boil;
- Pop the Octopus (a 4-legged packet) in the boiling water for 1 minute to get rid of the jelly – but keep the skin on;
- In another pan add in;
- 3/4 fill with chicken stock,
- 1x Tbsp black peppercorns,
- 2x Tbsp smoked paprika
- Bring that to a simmer and get that octopus in for one hour – drain and set aside.
Pasta Preparation – enough here for 4 people;
So, folks, this was enough for the two pasta dishes I made that day. What I should have done was add the squid-ink at phase 1, below. Let’s assume I am making a whole batch of squid-ink pasta for 4 here;
- 3 eggs
- 3 cups of flour
- 1 extra egg yolk – I added 2Tbsp Virgin Olive Oil instead
- 1 pinch sea salt – my addition too
- 1Tbsp squid ink
- Put the flour in a pile on a flat top and make a well in the middle like a volcano
- Add in the other ingredients
- Carefully knead that for 15-20 minutes until it all comes together like a pastry ball
- Pop that in a bowl, cover it, and in the fridge for 30 minutes
- When you are ready to get that through your pasta machine;
- Make sure you constantly flour the pasta dough
- You want to roll it flat into an oblong shape with a rolling pin so it will fit into the width of your pasta machine rollers
- You also need to roll it thin enough so it will fit between the thickest setting of your pasta machine rollers – a tad of a ballache
- 3-4 times through the basic rollers to get from thick to thin, adjusting your machine as you go and constantly flouring
- When it is at the thickness you desire, pop the long strip of pasta through the cutting rollers – I did spaghetti
- When that is done and you have a large bowl of boiling and salted water at the ready drop in your pasta and cook until al dente
- Take out the cooked pasta with tongs and set it aside on a plate, saving the pasta water which will have a cloudy starchy look to it.
You can double or treble up on the ingredients if you want, and make it in bulk – pop the over-prepared amounts of Squid-Ink Pasta into a zip-lock bag and freeze them for another day. That comes as a courtesy of #MrsCaldwell and #NikkiKite.
Cooking up the final plating of Best Squid Ink Pasta Recipe
I assume you have your freshly made squid-ink pasta by now, all cooked and sitting there looking beautiful on a side plate. Plus you still have that pan with the pasta water in it waiting.
In a large frying pan, get this all going together on the heat;
- 1/4 cup finely chopped Parsley – flat-leaf or English, it doesn’t matter;
- 1/2 cup white wine;
- 1/3 cup of fresh lemon juice;
- 1 finely chopped chilli padi;
- 3″ knob of salted butter;
- 2 Tbsp of smoked paprika;
- A good glug of Olive Oil;
- A good pinch of sea salt & cracked black pepper.
- Keep stirring this through to make a beautiful-looking and smelling liquor;
- When that is all melted down add in your choice of firm white fish pieces – I used Alaskan Rock Fish fillets;
- Let that all muddle together and cook off until the fish has lost its opaqueness and is cooked through;
- Chop your Octopus legs into bite-sized pieces and get them in there too;
- Have a taste of the liquor – add more lemon juice if you like out more sour, maybe a little more smoked paprika and seasoning to your taste buds;
- Mix all that through and get those flavours and colours muddling;
- When you are all done add in about 1 cup of the pasta water and watch that glisten and make a thick sauce;
- Throw in the pasta and mix through with tongs so it is all covered in the sauce – yeap my lovelies, you are done.
Conclusions of our Best Squid Ink Pasta Recipe
That’s that folks: Best Squid Ink Pasta Recipe. I have found a new inner calm today. I finally made my own pasta and I am proud of what I did. I love this recipe. There will be one following for a Carbonara recipe I did for the kids – watch this blog for that. Thanks again to #Mr&MrsCaldwell and #CaldwellJnr for getting the creative juices flowing.
Learn from my mistake and get that squid ink in at the time of pasta mixing, not after mixing.
I was chatting to my mate Ruthers (virtually of course) and this pasta-making is a labour of love, just like making Sourdough. Is it worth all the effort? Yes.
The difference in the pasta is truly quite amazing. But I did have flour coming out of my ears, nose, hair, and fingernails for about a week after. no matter how many showers I had. But the results were amazing ChillaxBBQ Stay@Home Recipes – Home-Made Squid-Ink Pasta ‘w’ Alaskan Rock Fish and Octopus is one to have a go at my friends – ENJOY!!!
People also asked about Squid Ink Pasta
| # | Question | Answer |
|---|---|---|
| 1. | Can I buy pre-made squid ink pasta, or is it better to make it from scratch? | You can find pre-made squid ink pasta in many gourmet or Italian markets. However, making it from scratch allows you to control the quality of ingredients and tailor the flavor to your liking. |
| 2. | What kind of seafood pairs best with squid ink pasta? | Squid ink pasta pairs wonderfully with various seafood options. Popular choices include shrimp, scallops, clams, and squid. The seafood’s natural brininess complements the rich flavor of the ink-infused pasta. |
| 3. | Is squid ink pasta difficult to cook, and what are some tips for beginners? | Cooking squid ink pasta is straightforward. Boil it in well-salted water, and be mindful of the cooking time to maintain the pasta’s al dente texture. For beginners, start with simple recipes and gradually experiment with different ingredients. |
| 4. | Can squid ink pasta be paired with creamy sauces, or does it work best with lighter options? | While squid ink pasta is often paired with lighter sauces like garlic and olive oil, it can also complement creamy sauces. Consider a seafood Alfredo or a light tomato cream sauce for a delightful twist. |
| 5. | Does squid ink pasta have a strong fishy taste? | No, squid ink pasta does not have a strong fishy taste. The ink imparts a subtle brininess, enhancing the overall flavor without overpowering the dish. It’s more about depth and richness than a pronounced fish flavor. |
| 6. | Are there vegetarian or vegan alternatives for squid ink pasta recipes? | Yes, you can create vegetarian or vegan squid ink pasta recipes by using plant-based alternatives like vegan pasta and substituting seafood with ingredients like mushrooms or artichokes for a flavorful twist. |
| 7. | How can I balance the strong color of squid ink pasta in my presentation? | To balance the dark color of squid ink pasta, incorporate vibrant ingredients like cherry tomatoes, fresh herbs, or a drizzle of lemon juice. This not only adds visual appeal but also enhances the overall taste. |
| 8. | Does squid ink pasta have any health benefits? | Squid ink is a source of antioxidants and omega-3 fatty acids, offering potential health benefits. However, its consumption should be part of a balanced diet, and individual dietary considerations should be taken into account. |
| 9. | Can squid ink pasta be reheated without losing its texture and flavor? | Yes, you can reheat squid ink pasta by gently warming it on the stove with a splash of water or olive oil. Be cautious not to overheat, as it may affect the texture. Consider adding fresh toppings to revive flavors. |
| 10. | What are some creative variations of classic squid ink pasta recipes? | Get creative with squid ink pasta by experimenting with ingredients like chorizo, roasted red peppers, or even incorporating it into a seafood paella. The versatility of squid ink pasta allows for endless culinary exploration. |
