Squid Ink Pasta with Prawns is one of my favourite dishes of all time, it’s so so easy that I’ve been making it for years but, I don’t know whether it is because squid-ink pasta can prove tricky to find, I actually consider it a bit of a treat.
Ever since the local deli (Allgoods of Ely, now called Lemon Tree)) opened in Ely, I’ve been able to buy it again and I always have a packet hidden away in the cupboard as husband isn’t fussed and, in that case, I am not sharing.
No kitchen gadgets required for this one. I know, you are shocked, right? This recipe is so easy you don’t need more than a pot and your hob. Ready?
– For 2 people: 155 g squid ink pasta, the whole pack will probably do for 4 people
– 3 tbsp extra virgin olive oil
– 3 peeled chunky garlic cloves, two whole one finely chopped
– A couple of good handfuls of raw king prawns or prawns of your choice
– 1 teaspoon salt, you may need more to suit your taste
– Black pepper
– Olives, optional
1. Cook the pasta as per pack instructions.
Now, for the next step you have two options: the one that involves more washing-up and less time and the one that involves less washing-up and more time, i.e. you can either do this on a separate pan while the pasta cooks or in the same pan where you cook the pasta once the pasta is cooked and drained and reserved.
2. Heat the oil in a pot, same pot as you have have cooked the pasta or a pot or frying pan big enough to hold the pasta as you will add it to the sauce.
3. Heat the 3 tbsp extra virgin olive oil and the garlic over a low heat, slowly, taking care so that the garlic doesn’t burn, stirring every once in a while.
4. Once it’s hot and the garlic is looking golden, add the prawns and turn the heat up. Not too much though, you don’t want the garlic to burn. Stir regularly but mind the prawns as you don’t want them to come apart, shaking the pot a bit from side to side (gently so to be careful with the hot oil) works well too for moving the prawns around.
Once the prawns are cooked just add the pasta toss it all well. Add the olives, if using, and sit down to enjoy.
|With linguine / Con linguine|
*Pasta al limón con chorizo y langostinos: en español más abajo* It’s no secret that I love chorizo, you can even say that I am a bit chorizo obsessed. No, seriously, you can, I give you permission! I also love seafood and my Thermomix so it was only a matter of time before I published a recipe like this Thermomix Lemony Chorizo and Prawn Pasta….
Back when I wrote this was a new deli in town, Allgoods of Ely, it actually opened a while ago but I only got a chance to visit it last weekend (I know, I know). It is full of delicious stuff: white asparagus, squid ink pasta, cheeses and meats: fabulous lomo and serrano ham. Let’s talk about that serrano ham today and what you can do to turn it into speedy Garlic and Serrano Ham Mushrooms.
As soon as I saw the serrano ham I knew I had to ask for a big chunk as well as slices. You see, if you ask for a very thick slice of it you can then dice it at home and do things like these mushrooms in no time at all.
This makes the perfect tapa or, if you need a bigger lunch, toss it with some cooked pasta at the end, or cooked noodles, or cooked rice, or cooked quinoa… You get my drift, right? For more tapas ideas check out my Easy guide to Spanish Tapas.
I had the mushrooms with a milk roll that I made the day before following the recipe in page 174 of the Fast and Easy cookbook that comes as standard in the Thermomix in the UK.
Don’t know what a Thermomix is? This post
will tell you all about it. If you live in the UK and you already have a
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¿Listos? Feel free to proportionally increase the quantities as needed (be careful not to do the olive oil though), this time it was just me and the weather is too hot for anything else so I kept it small.
- 5 garlic cloves
- 15 g olive oil
- A thick slice of serrano ham (just under a centimetre), diced. If there is any yellowy/orangey rind left, make sure you remove it, leave the fat on though!
- 130 g grey oyster mushrooms (I got them from Ocado but use any mushrooms you can find, the standard mushrooms will do very nicely too)
- Parmesan or Manchego cheese
- Good crusty bread for dipping (essential!)
1. 5 garlic cloves: 5 seconds, speed 7, push down bits with spatula
2. 15 g olive oil + handful diced Serrano ham: 3 mins, Varoma, speed 1
3. 130 g grey oyster mushrooms – Varoma, reverse, 5 minutes, soft speed.
4. Grate Parmesan of manchego cheese over the top and serve with good crusty bread to dip in the sauce OR perfect if you toss it with cooked pasta or add cooked noodles
If you are making this on the stove top it’s very easy, same ingredients as above:
1. Chop the garlic finely.
2. Heat up the oil in a frying pan, medium-high.
3. Add the garlic and the serrano ham, careful that the garlic doesn’t burn, stir regularly.
4. When the serrano ham is looking goldeny (technical term there), add the mushrooms. Stir well to coat them in all the juices, turn the heat down a tiny bit until the mushrooms look ready, 5 minutes or so.
5. Serve with grated cheese over the top and a nice bit of good bread, grab a good chunk of said bread and dip it in the sauce. No, I insist, you must do this first! OR, for a bigger meal, you can just add cooked pasta, noodles, rice, mix well and serve.
Disclosure: I paid everything full price, I just like to blog about tasty things.
I love noodles, whenever Chinese or Thai food is involved, there have to be noodles! It’s not something I grew up with but it is something I have come to adore ever since I live in the UK.
Making them in the Thermomix means that you can do the chopping and stir-frying in one bowl, saving a lot of time and cleaning. Perfect for when speed and taste are of the essence.
For those who are a bit incredulous about doing things like these in the TM31: nothing turned to mush, courtesy of the Reverse speed function. Perfect.
Ingredients (serves 2-3)
– 100 g rice noodles, cooked according to packet instructions (I like rice noodles the best, you can use whichever you prefer). You can add less noodles if it’s just you and you don’t want leftovers.
– Half onion (cut in two chunks)
– 1 garlic clove
– Half red pepper (cut in big chunks)
– Handful coriander
– 1/4 or 1/2 red chilli (depending on how much you can cope with the heat!)
– 1-2 cm ginger
– 15-20 g soy sauce / tamari
– 1 lemon or one lime (just not both), one half juiced, the other one to serve.
– 15 g olive oil, it works well with coconut oil too
– 6-7 shiitake or oyster mushrooms (any mushroom you have handy really), sliced chunkily
- First of all make sure you prepare the noodles according to the packet’s instructions or, if using fresh noodles, adapt step 5.
- Add the onion, garlic, pepper, coriander, chilli, ginger, soy sauce and lemon juice to the Thermomix bowl: 7 seconds, speed 5.
- Add 15 g olive oil: 4 minutes, Varoma, speed 1.
- Add mushrooms: 1 minute, Varoma, reverse, spoon speed.
- Add the cooked noodles, give them a quick stir with the spatula to mix well: Varoma, 1 minute, reverse, spoon speed (if using fresh noodles do the same but adapt to packet’s instructions, usually 3 minutes).
EXTRA TIP: Sprinkle with chopped cashews for extra crunch.
Feel free to play with different flavours by adding prawns, chicken (raw, leftovers), pak choi, spring onions… or whatever takes your I know I will, just make sure you come back to tell me all about it!
This is a quick lunch for those of us who work from home, with minimum hassle but also perfect for a quick dinner.
Serve with Spanish flair (and perhaps a beer if you’re doing out of work hours?)
|With normal mushrooms|
*You will find the non-Thermomix version of this recipe here*
Okay, so this may not be a classic to you (yet) but I grew up eating chorizo pasta, in fact every Wednesday growing up I would eat lunch at my grandma’s house and I would always ask for Macarrones con chorizo, but I already told you that story here a while ago). To me (and every other Spaniard) this is a classic of Spanish “cuisine” (I write inverted commas as I am not sure anything I cook can be classified under that term)….
Ever since I got the Thermomix this summer I have been keen to adapt this Chorizo and red pepper risotto recipe so that I don’t have to keep remembering to add water to the rice as it cooks.…
I first discovered this Chorizo and Red Pepper Risotto recipe this time last year, I had never cooked risotto in my life and chorizo seemed the right place to start.…