Squid Masala

Special equipment: Food processor

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 1/2 pound squid bodies, finely sliced
• 1 1/2 tablespoon vegetable oil
• 1/2 cup finely diced onion (about 1 small)
• 1/2 cup finely diced tomato (about 1 medium)
• 2 Serrano chilies, finely minced (about 1 tablespoon)
• 2 teaspoons grated garlic (about 2 medium cloves)
• 1/2 teaspoon powdered turmeric
• 1 tablespoon toasted and ground coriander seeds
• 2 teaspoons powdered red chilli
• 1 tablespoon grated unsweetened coconut
• Kosher salt
• 1 tablespoon finely chopped fresh cilantro leaves
• Naan for serving
• Sliced raw onion, for serving
• 2 lime wedges, for serving

Procedures

1. Heat oil over medium heat in a large, heavy-bottomed skillet until shimmering. Add the onions and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until they have broken down, about 2 minutes. Add chilies and garlic and cook, stirring, until fragrant, about 1 minute. In quick succession add the turmeric, coriander, and red chili. Stir until fragrant, about 1 minute. If spices stick to the bottom, add a few drops of water to prevent burning. Add the grated coconut, stir until mixed in and colored with the spices. Add the minced squid, stir until mixed and allow to cook until just cooked through, 5 to 7 minutes. Stir in cilantro. Serve hot with naan, onion, and lime.

Squid Ink Pasta With Shrimp and Scallops

Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1/4 cup olive oil
• 1 pound medium shrimp, shells removed and deveined (tails optional)
• 12 medium scallops
• 3 garlic cloves, thinly sliced
• 1/2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 1/3 cup ripe, chopped seeded tomato
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup juice from 1 to 2 lemons
• 1 tablespoon unsalted butter
• 1 pound squid ink pasta

Procedures

1. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
   
2. Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.