SQUID INK COOKIE RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil; stir in 1 tablespoon olive oil. Cook tagliatelle at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Peel and devein prawns, reserving heads for broth.
• Combine prawn heads, half of the onion, 2 cloves garlic, and ginger in a pot; cook and stir until fragrant, 2 to 3 minutes. Pour in water; bring to a boil. Simmer until broth is reduced, about 15 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add remaining onion and 2 cloves garlic; cook and stir until onion is translucent, about 5 minutes. Stir in broth, clams, and dried chile peppers; simmer until most of the clams open. Add white wine and squid; cook until squid is tender, 15 to 20 minutes.
• Stir cooked tagliatelle and prawns into the skillet. Cook until prawns are opaque, 1 to 2 minutes. Squeeze in lemon juice; season with salt and pepper. Toss tagliatelle well and transfer to a serving dish. Garnish with parsley and fresh chile peppers.

Steps:

• In a pot, heat the olive oil and sauté the onion, garlic and parsley for two to three minutes.
• Next, add the fresh squid and the canned squid with ink. Let cook for a few more minutes and add-in the fish broth.
• When the mixture begins to boil, stir in the rice and cook on medium heat for 25 to 30 minutes, or until the rice is tender. Serve with tostones or if you prefer with stewed red beans.