Squid ink is gloriously delightful especially when you use it for pasta or paella dishes. This dish may not be as pleasing to the eye but its taste can make it anyone's object of affection—in the dining table that is!
Prep Time: 15 minutes
Cooking time: 45 minutes
1/2 kg large or medium-sized prawns
1/4 cup scallops meat
4 cups leftover Adobong Pusit (meat and sauce included, preferrably without vinegar) or any store-bought squid ink will do
5 big tomatoes, diced
2 medium onions, coarsely chopped
7 pcs garlic cloves, coarsely chopped
3 tbsps Reqado Italian lovers
2 tbsps olive oil
1/2 kg pasta of your choice, cooked as instructed
Salt and pepper to taste
Cooking the Pasta Sauce:
1. Heat pan and put olive oil, turn down heat to medium.
2. Sweat the onions until translucent and then tomatoes. Cook until tomatoes are completely mushy before adding garlic. Stir until the edges of the garlic turn brown.
3. Add Reqado Italian Lovers, make sure it gets mixed well.
4. After 30 seconds, add in the Adobong Pusit. Mix well.
5. Add salt and pepper, about 1 tsp each. Adjust based on level of saltiness and spiciness desired.
6. Add prawns until they turn orange and then add the scallops meat. Stir lightly until scallops is cooked. Remember scallops cooks fast and we need to make sure prawns don’t overcook too.
7. Turn off heat. Then mix in the pre-cooked pasta and stir until the pasta is fully covered with the squid ink.
Tips in Cooking Pasta:
In a large pot, pour 2 liters of water and bring to a boil. Add 2 tbsps of salt and stir the water. Do not lower the heat.
Add in the pasta and let it cook with the pot uncovered. Cooking time depends on your pasta's instructions. Usually it takes about 10-12 minutes. Stir occasionally so that the pasta will not stick to the bottom of the pot.
Test the pasta 2 minutes before you turn off the heat. Get one strand and bite into it: Does the center still resists your bite or is it already springy?
Drain the pasta. No need to wash it in running water. Drizzle with 3 tbsps of olive oil and then mix in with the sauce.
You can definitely cook this with real squid if you don't have leftover Adobong Pusit. In step 6 above, simply cook the squid first for 3 minutes and then add the prawns. Add 3 cups of pasta water to form the sauce.
The pasta water you used for cooking your pasta will help form a creamier and thicker base to your pasta sauce. Serve and enjoy!