Spring green & squid fideua negra

dinner · ⏱ 65 min · 4 portions · 69.0 g carbs / portion · allergens: egg, fish, gluten, milk, sulphites

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
http://flowcooking.food/en-us/recipe/382/spring-green-squid-fideua-negra/