Squid Ink Sachets (5x2)


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Squid Ink Sachets, (5x2) 10

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The ink is released from the ink sacs (located between the gills) and is dispersed more widely by accompanying its release with a jet of water from the funnel. Its dark color is caused by its main constituent, melanin. Each species of cephalopod produces slightly differently coloured inks; generally, octopuses produce black ink, squid ink is blue-black and cuttlefish ink is brown.

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Squid Ink Pasta with Salt n Pepper Squid

Serves 4


For the pasta:

  • 3 medium egg yolks
  • 2 medium whole eggs
  • 3 sachets of squid ink
  • 255g ‘OO’ pasta flour
  • Olive oil
  • Salt and pepper

For the citrus reduction:

  • 1 lime
  • 1 lemon
  • 1 pink grapefruit
  • 1 navel orange
  • Caster sugar

For the squid:

  • 600g squid, cleaned prepared weight
  • ½ tsp black peppercorns
  • ½ tsp Sichuan peppercorns
  • 1 tsp sea salt
  • 3 tbsp rapeseed oil
  • Coriander shoots, to garnish

For the pasta:

1. Lightly beat the eggs and ink together in a jug.

2. Put the flour into a food processor, switch on the machine and pour in the egg mixture in a steady stream until the dough resembles small pebbles.

3. Turn out onto a table, gather the mixture together and work it until you have a smooth, pliable dough.

4. Place in the blast chiller, freezer or fridge to rest (being careful not to freeze).

5. Roll out sheets of pasta on a pasta machine and cut into strips. Rest over a broom handle to dry a little.

6. When needed, plunge the pasta into boiling water for a couple of minutes, drain, and toss with a tablespoon of the cooking water and a tablespoon of olive oil. Taste and season with salt and pepper.

7. Dish up and top with the salt and pepper squid.

For the citrus reduction:

8. Remove the skin from a lime, lemon, pink grapefruit and a navel orange.

9. Juice, then sieve through a fine strainer into a small pan and set over a high heat. Reduce down by 90 per cent.

10. Whilst hot, add a little caster sugar to taste, mixing well. Cool and set aside, covered.

For the squid:

11. Cut the squid into rings, and split the tentacles if they are large. Pat dry on kitchen towel.

12. Toast the peppercorns in a dry pan until they crack and release their aroma.

13. Tip into a pestle and mortar and crush coarsely, then mix in the salt.

14. Place a large, heavy bottomed pan on a high heat. Add the oil and squid then quickly fry for 1-2 minutes.

15. Sprinkle in the salt mixture, mix well, and cook for a further 30 seconds.

16. Dish up immediately and arrange on top of the pasta. Garnish with a sprinkling of the coriander and dot the citrus reduction around plate.


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Product Code: SQUC17TD17


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