Spaghetti Seafood Squid Ink

 

Spaghetti Seafood Squid Ink

Fixings

(1-2 individuals)

50 gr spaghetti

6 uk prawns. moderate

2 uk squid. moderate

3 cloves of gum

1/4 of an onion

1 celery stick

3 red wavy chilies

1 carrot

1 tablespoon clam sauce

1 tablespoon soy sauce

5 tablespoons shrimp stock

1/2 tbsp stew powder

1 teaspoon oregano

1 tsp ground pepper

Guidance:

1. Make shrimp stock first. Strip the shrimp and take the head. Wash the shrimp head, broil it until it's red, then put it in water to bubble. Heat up the shrimp heads until they bubble, put away.

2. Heat up the spaghetti in a little margarine so it doesn't stay together. Cook for ± 10 minutes. Strain the cooking water, put away the spaghetti.

3. Clean the squid from the bones. Take the ink. Cut the squid transversely.

4. Take every one of the flavors. Generally slash the garlic, onion, celery and chilies and mesh the carrots.

5. Saute the garlic and onions until fragrant, then, at that point, add the celery, chilies and ground carrots. Saute until delicate, then, at that point, include the shrimp stock.

6. Add the spaghetti and squid ink, blend well.

7. Add the clam sauce, soy sauce, pepper, bean stew powder and oregano and blend well.

8. Add the stripped squid and prawns. Cook momentarily for ± 5 minutes. Try not to take too lengthy in light of the fact that the squid will be intense assuming it's cooked excessively lengthy.

9. Serve and appreciate!

Spaghetti Seafood Squid Ink VIDEO