This recipe for Squid Ink Pasta with Shrimp & Cherry Tomatoes only looks fancy.
You name it, I love it (grilled, boiled, braised, etc.).
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Ingredients of Marinated Baby Octopus and Squid Ink Pasta
- Prepare 100-150 gms of baby octopus.
- Prepare 1 cup of red wine (pinot is my preferred).
- You need 200 gms of squid ink pasta.
- Prepare 1 of red chilli.
- Prepare of Fresh Basil.
- Prepare 1 clove of garlic.
- It's of Fresh Lemon quartered.
Marinated Baby Octopus and Squid Ink Pasta instructions
- Wash octopus in cold water, drain and pat dry with paper towel.
- Combine red wine, garlic, chilli in a bowl, add octopus and stir. Cover with plastic wrap and place in the fridge for an hour to marinate or overnight.
- Pour the marinade and octopus into a saucepan and simmer on low.
- Meanwhile cook squid ink pasta according the packet directions.
- Heat a grill pan on high, drain octopus from marinade, and add to pan turning once cooking until they are just cooked through approx 4-5 mins.
- Add cooked pasta and octopus on a serving dish, drizzle over the marinade.
- Add fresh basil, lemon and serve!.
All frozen octopus is precleaned, and if buying fresh, you can ask the fishmonger to clean it for you. However, if the octopus is not precleaned, wash and clean it, removing the ink sac. Squid ink is a popular ingredient in Mediterranean and Japanese cuisine that adds a black-blue color and savory taste to dishes. Today, it's mainly used as a food additive in pasta, rice, and sauces in many Japanese and Mediterranean dishes due to its unique dark color and rich, savory flavor. Wash the octopus well under cold running water.
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