22 January 2010
1 medium sized, whole cleaned squid, keep the tentacles if possible
6 fresh large scallops with roe
150-200g raw king prawns, fresh or frozen.
50ml approx toasted sesame oil
50ml vegetable oil
1 star anise
5ml dried chilli flakes
Noodles for 2. Picture shows udon noodles
1-2 large Pak Choi.
Source: Ruth Mckergow
Preheat oven 110C/225F/Gas Mark 1/4.
Split the squid in two, score the outer sides to prevent too much curling when the squid is cooked.
Put the squid, pieces into a small ovenproof dish with 100ml of sesame oil, 30ml vegetable oil, star anise broken into pieces and sprinkle with chilli flakes. Cover and bake for 25-40 mins. The squid needs to be opaque and soft. The squid is cooked in the oil 'confit' style.
Leave to cool.
Remove the squid from the dish and slice into narrow strips. Keep to one side.
Keep the cooking liquour from the squid.
Prepare the scallops. Cut off the foot and discard. Cut off the roe and split each scallop in half. Place on a plate with paper towels to drain.
If using frozen prawns, defrost in advance and place on paper towels to drain.
When ready to cook.
Heat a shallow frying pan or saute pan until very hot. Add the squid cooking liquour with 30ml sesame oil.
Immediately add the scallops. They will release a lot of liquid but this should evaporate quickly. Once the scallops are sizzling add the prawns and stir fry until both are cooking well. Add the squid and continue to cook on a high heat until all the liquid has evaporated and the seafood starts to glaze in the pan. It's now ready. Keep warm
Cook the noodles and steam the pak choi.
Serve all together.
For the Wagamama look add the noodles to the seafood and stir fry together, season if required.
We had this with the Spicy Chinese Drizzle, soy and oyster sauces.
The inspiration for this dish starts with a recipe in a recent Financial Times for Spaghettini with seafood and ginger. It tickled my taste buds. The recipe uses lobster, clams and mussels, but I thought that prawns, scallops and squid would work well.
Due to a lack of tuna in Waitrose, we bought scallops and I gave it a go using noodles instead of pasta. I try to keep squid in the freezer as it is not always available. I like to buy Cornish squid where possible.
Squid can be tricky to cook correctly, the toughness that can occur often puts people off trying recipes using squid.
I decided to cook the squid first to achieve a soft texture and to add flavour to the dish.
The squid cooking method is taken from a Rick Stein recipe Salad of Squid with Noodles, Mushrooms, Ginger and Truffle.
The picture below shows the squid as cooked for this recipe