SQUID EGGS FOOD RECIPES

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SQUID AND SHRIMP FIDEUÀ WITH ALLIOLI RECIPE | FOOD & WINE



Squid and Shrimp Fideuà with Allioli Recipe | Food & Wine image

In this one-skillet main course inspired by Camins 2 Dreams, winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be careful not to overcook the seafood—especially the squid—during the initial sauté.

Provided by Mireia Taribó, Tara Gomez, and Carmen Sandoval

Categories     Seafood Pasta

Total Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 2 small garlic cloves
½ teaspoon kosher salt
1 large egg yolk
½ cup neutral oil (such as grapeseed)
1 to 3 teaspoons water
½ cup extra-virgin olive oil
6 tablespoons extra-virgin olive oil, divided 
1 cup finely chopped yellow onion 
12 ounces squid or calamari (mix of tubes and small tentacles), cleaned, tubes sliced into?1/2-inch rounds 
4 head-on unpeeled raw large prawns (about 5 ounces)
8 ounces unpeeled raw large shrimp
1 pound uncooked fideo noodles
4 cups seafood paella stock (such as Aneto Cooking Base for Seafood Paella), warmed
½ teapoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste

Steps:

  • Make the Allioli
  • Make the Fideuà

SHRIMP AND SQUID NOODLES RECIPE - FOOD & WINE



Shrimp and Squid Noodles Recipe - Food & Wine image

A wealth of flavors and textures—shrimp, squid, strips of cooked egg and crisp bean sprouts—spark this Asian-accented one-dish meal. Be sure to cook the squid quickly over high heat so that it doesn't toughen. If you like, leave the squid out altogether and use twice the amount of shrimp, or vice versa.Plus: More Pasta Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 13

6 tablespoons canned low-sodium chicken broth or homemade stock
1/4 teaspoon dried red-pepper flakes
1/4 cup oyster sauce
5 tablespoons dry white wine
6 tablespoons soy sauce
1/2 pound linguine
4 1/2 tablespoons cooking oil
1/2 pound medium shrimp, shelled
1/4 teaspoon salt
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, tentacles cut in half
2 eggs, beaten to mix
1/2 pound bean sprouts (about 2 cups)
1 bunch chives, cut into 1-inch lengths (about 2/3 cup)

Steps:

  • In a small bowl, combine the broth, red-pepper flakes, oyster sauce, wine, and soy sauce. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the linguine.
  • In a large frying pan or wok, heat 1 tablespoon of the oil over high heat. Sprinkle the shrimp with 1/8 teaspoon of the salt. Add the shrimp to the pan; cook until just done, about 3 minutes. Remove the shrimp. Heat another tablespoon oil over high heat. Sprinkle the squid with the remaining 1/8 teaspoon salt. Add the squid to the pan and cook for 30 seconds. Remove. Heat 1/2 tablespoon of oil and add the eggs to the pan. Cook, stirring, until set, about 20 seconds. Remove and cut into strips.
  • Heat the remaining 2 tablespoons oil over high heat. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, until the sauce thickens slightly, about 2 minutes. Add the shrimp, squid, and eggs. Cook until heated through, about 1 minute longer. Toss with the chives and serve immediately.

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