Squid Ink Pasta with Baby Squid
30-minute recipe
Squid ink pasta with baby squid is better known in Spain as ‘Fideua negra’ and can be found most prominently up and down the Mediterranean coast.
The Squid Ink flavor is delicious, and best of all, this recipe is quick and very easy to make. It’s ideal for a midweek dinner or for when you need something fast and flavorsome. Our Squid ink pasta recipe serves 4 people and can be made in around 30 minutes.
Serving:
4 people
Ready in:
30 minutes
Skill level:
Easy
Serve with:
Allioli and bread
About This Recipe
Squid ink pasta is traditionally made in Spain with a small fine pasta that resembles small sticks of spaghetti called fideo no.1 noodles. In this recipe, we’re going to use normal spaghetti and a few other easy-to-find ingredients to make a stunning recipe that’s perfect for a weeknight meal, or looks great for a quick and easy dinner party recipe!
This recipe is quick and easy to make and can be prepared with minimum fuss. Our Squid ink pasta recipe is made to serve 4 people, but can easily be resized to suit any number of guests.
If you’re looking for an authentic Spanish recipe, we’ve got you covered too.
Our Fideua Squid ink pasta recipe can be found here and is one of our favorites on the blog!
Other Popular squid ink dishes include
- Squid ink pasta (Spain, Italy, Greece)
- Black rice and black risotto dishes (Italy, Greece)
- Black rice sushi dishes (Japan)
- Ink soups
What does squid ink taste like?
The Squid ink flavor is quite neutral and is best described as savory and slightly briny in taste. Squid ink taste also has a slightly earthy taste and texture, but it’s very subtle and is ideal for cooking. Squid ink is not a powerful flavor but adds a subtle earthiness and seafood flavor to your pasta recipe.
How to make Squid ink Pasta with Baby Squid
Equipment
- 1 large 12 inch (30cm) frying pan with deep sides at least 3 inches (7.6cm).
- 1 large pot for boiling the spaghetti.
Ingredients
Method (step-by-step)
(Serves 4)
- 14 Oz. (400 grams) baby squid (tubes or whole)
- 0.5 Oz. (12 grams) of black squid ink
- 300 grams of Spaghetti
- Rind and juice of ½ lemon
- 1 large red onion, sliced fine.
- 3 garlic cloves, minced. (optional)
- A handful of fresh parsley chopped fine.
- 3 tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper (for seasoning)
Method (step-by-step)
Step 1 – Prepare the baby squid
Note: If you’ve bought frozen or cleaned baby squid, you’ll only need to cut up the tubes to suit, then fry the squid till golden and move on to step 2.
- First, clean the baby squid in some fresh water.
- Remove the head and tentacles and clean out the inner part of the tubes. Cut the tubes into ½ inch/1.25 cm thick rings. Leave the heads whole and trim off any tentacles that are too long.
- Give everything a rinse in some fresh water and then place to the squid on some paper towel to remove the excess water.
- In a large frying pan on high heat, add 2 tablespoons of olive oil and the prepared baby squid and fry for 3-4 minutes.
- Around halfway through cooking the squid, add the garlic. Once the squid has begun to become lightly golden, remove it from the heat and set it aside for use later.
Step 2 – Prepare the base sauce
- In a large pot, add some water and a pinch of salt bring to a boil. Add pasta and cook until al dente (around 10 minutes on medium-high heat).
- Meanwhile, in a large frying pan on medium heat, add the olive oil and red onion and fry for around 5 minutes or until golden.
- Reduce heat to medium, remove the pasta from the water, strain all excess water and add the pasta to the frying pan with the red onion with the remaining olive oil.
- Add the black squid ink and stir through thoroughly. Allow to simmer for around 5 minutes.
Step 3 – Seasoning
- Next, add the cooked baby squid and season with salt and pepper as required.
- Remove from the heat and garnish with some juice from half a lemon (optional).
Step 4 – To serve
- Ensure the squid ink is evenly mixed throughout the pasta before serving.
- Garnish with chopped parsley.
- Serve with some freshly made allioli and some fresh bread.
Traditionally in the Valencian region, Squid ink pasta is called Fiduea negra and served with some fresh bread and some allioli verde.
Check out more main meal recipes
Spanish Seafood Stew
Suquet de pescado/Suquet de Peix
Spanish Chicken and Rice
One pan arroz con pollo
Spanish vegetable pisto
Easy one-pot recipe!
Squid ink pasta with baby squid
Equipment
- 12 inch frying pan with deep sides
- large pot for boiling the spaghetti
Ingredients
- 14 Oz. 400 grams baby squid (tubes or whole).
- 0.5 Oz. 12 grams of black squid ink.
- 300 grams of Spaghetti.
- Rind and juice of ½ lemon.
- 1 large red onion sliced fine.
- 3 garlic cloves minced. (optional).
- A handful of fresh parsley chopped fine.
- 3 tablespoons of extra virgin olive oil.
- Salt and freshly ground black pepper for seasoning.
Instructions
Step 1 - Prepare the baby squid
- Note: If you’ve bought frozen or cleaned baby squid, you’ll only need to cut up the tubes to suit, then fry the squid till golden and move onto step 2.
- First, clean the baby squid in some fresh water.
- Remove the head and tentacles and clean out the inner part of the tubes. Cut the tubes into ½ inch thick rings. Leave the heads whole and trim off any tentacles athat are too long.
- Give everything a rinse in some fresh water and then place to the squid on some paper towel to remove the excess water.
- In a large frying pan on high heat, add 2 tablespoons of olive oil and the prepared baby squid and fry for 3-4 minutes.
- Around half way through cooking the squid, add the garlic. Once the squid has begun to become lightly golden, remove from the heat ad set aside for use later.
Step 2 - Prepare the base sauce
- In a large pot, add some water and a pinch of salt bring to the boil. Add pasta and cook until al dente (around 10 minuteson a medium-high heat).
- Meanwhile, in a large frying pan on medium heat, add the olive oil and red onion and fry for around 5 minutes or until golden.
- Reduce heat to medium, remove the pasta from the water, strain all excess water and add the pasta to the frying pan with the red onion with the remaining olive oil.
- Add the black squid ink and stri though thoroughly. Allow to simmer for around 5 minutes.
Step 3 - Seasoning
- Next add the cooked baby squid and season with salt and pepper as required.
- Remove from the heat and garnish with some juice from half a lemon (optional).
Step 4 - To serve
- Ensure the squid ink is evenly mixed throughout the pasta before serving.
- Garnish with chopped parsley.
- Traditionally in the Valencian region, Squid ink pasta is called Fiduea negra and served with some fresh bread and some alloli verde (You’ll find the allioli recipe here).