flowcooking

Spring green & squid fideua negra

Silky squid ink fideua negra with spring greens and tender squid.
Dark, glossy, crackly crusts and a bright lemon lift.
Garlic-ginger heat, creamy depth, and fresh coriander in every bite.

dinner ⏱ 65 min 520 kcal / portion 69.0 g carbs / portion (estimated) eggfishglutenmilksulphites 🔗 Original source

No ratings yet
🖨 Print
Spring green & squid fideua negra
v2 · rb0e705f985 20260727Z1751 250 g squid ink spaghetti 600 ml fish stock blitz spring greens with garlic, ginger, jalapeno, coriander, and shallot finely 🍳 ⏱ 20 min cook the green mixture in olive oil with salt, stirring occasionally, until dark green and fragrant 🍳 ⏱ 1 min fry squid ink spaghetti with the oily vegetables 🍳 ⏱ 8 min add fish stock, bring to a simmer, then cook on medium heat, stirring often, until just shy of al dente and most of the liquid is absorbed 🌀 add squid and double cream, mix well pat everything down evenly in the pan 🍳 ⏱ 7-10 min cook untouched on medium-high heat until the liquid evaporates and the pasta starts to crackle and forms a crust on the base 🍳 remove from heat and crackle with black pepper, then drizzle lemon juice Squid Fideua Negra 🎉 200 g spring greens 2 pieces garlic clove 20 g ginger 1 piece jalapeno 10 g coriander 1 piece shallot 80 ml olive oil fine sea salt to taste 200 g squid 3 tbsp double cream 1 tbsp lemon juice black pepper to taste olive oil, fine sea salt squid ink spaghetti fish stock squid, double cream lemon juice, black pepper
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. blitz spring greens with garlic, ginger, jalapeno, coriander, and shallot finely
  2. cook the green mixture in olive oil with salt for 20 min, stirring occasionally, until dark green and fragrant
  3. fry squid ink spaghetti with the oily vegetables for 1 min
  4. add fish stock, bring to a simmer, then cook on medium heat for about 8 min, stirring often, until just shy of al dente and most of the liquid is absorbed
  5. add squid and double cream, mix well
  6. pat everything down evenly in the pan
  7. cook untouched on medium-high heat for 7-10 min until the liquid evaporates and the pasta starts to crackle and forms a crust on the base
  8. remove from heat and crackle with black pepper, then drizzle lemon juice

Similar recipes