Little Seafood Recipe 🦑 How to Make Squid Noodles in Sweet Chili Sauce

Ingredients

• 500 g Squid (whole, cleaned; head removed, ink sac preserved for ink)
• 2 tablespoons Squid Ink (fresh or frozen, from the cleaned squid)
• 300 g All-Purpose Flour (sifted)
• 1 teaspoon Salt (for dough and seasoning)
• 2 tablespoons Olive Oil (extra‑virgin, for dough and sautéing)
• 2 tablespoons Butter (unsalted, cut into pieces)
• 1 medium Onion (finely chopped)
• 1 cup Tomato Sauce (smooth, no‑added sugar)
• 200 g Shrimp (peeled, shells saved for broth)
• 200 g Clams (live, shells saved for broth; meat will be used in the pasta)
• 1 liter Chicken Broth (low‑sodium)
• 1 teaspoon Black Pepper (freshly ground)

Instructions

1. Clean the Squid

   Place the squid on the cutting board, cut off the head, carefully open the mantle and remove the ink sac without rupturing it. Rinse the mantle under cold water, peel off the skin, and slice the flesh into 1‑2 cm strips. Set the ink aside in a small bowl.

   Time: PT15M

2. Prepare Shrimp and Clam Shells for Broth

   Peel the shrimp, reserving the shells. Rinse the clams, scrub the shells with a brush, and set the shells aside. Place shrimp shells, clam shells, and the cleaned squid pieces in a large pot.

   Time: PT5M

3. Simmer the Seafood Broth

   Add 1 liter of chicken broth to the pot with shells and squid pieces. Bring to a gentle boil, then reduce to a low simmer for 30 minutes. Strain the broth through a fine mesh sieve into a clean saucepan, discarding solids.

   Time: PT30M

   Temperature: Low simmer

4. Make the Squid Ink Pasta Dough

   In a mixing bowl combine 300 g sifted flour, 1 tsp salt, 2 tbsp olive oil, and the reserved squid ink. Mix with a pestle or fork until a shaggy dough forms, then knead by hand for 8‑10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 10 minutes.

   Time: PT10M

5. Roll and Cut the Pasta

   Divide the rested dough into 4 portions. On a lightly floured surface, roll each portion as thin as possible (about 1 mm). Cut the sheets into 0.5 cm wide strips to form squid ink noodles. Toss the noodles lightly with a little olive oil to prevent sticking.

   Time: PT10M

6. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the squid ink noodles and cook for 2‑3 minutes, or until al dente. Drain in a colander and set aside.

   Time: PT5M

   Temperature: Boiling

7. Sauté Onion and Finish Sauce

   In a saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in 1 cup tomato sauce and simmer for 2 minutes. Add the strained seafood broth, bring to a gentle boil, then season with black pepper and a pinch of salt.

   Time: PT5M

   Temperature: Medium

8. Combine Pasta and Sauce

   Add the cooked squid ink noodles to the saucepan, tossing gently to coat them fully with the broth‑tomato mixture. Cook together for another 1‑2 minutes so the noodles absorb the flavor.

   Time: PT2M

   Temperature: Medium

9. Plate and Serve

   Divide the pasta among four plates, drizzle any remaining sauce over the top, and garnish with a few strips of fresh squid if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

62 g

Fat

16 g

Fiber

4 g