AT A GLANCE
This is a beautiful dish. The eggs should be slightly undercooked and creamy and the squid in ink has a wonderfully slippery texture. This would make a really nice start to a meal or a quick supper on its own.
|01||For squid in ink, cut squid hoods into 1cm strips. Heat olive oil in a frying pan over medium heat, add onion and garlic and sauté until tender (3-4 minutes). Add squid and chilli, increase heat to high and sauté until just cooked (1-2 minutes). Add ink and simmer for 1 minute to warm through.|
|02||Melt butter in a saucepan over medium heat. Whisk eggs and cream in a bowl to combine, season to taste, add to pan and stir over medium heat until just set (2-3 minutes). Stir through coriander and divide among serving plates, spoon squid into plates and serve hot.|
Note Although squid ink can be taken straight from the ink sac of the squid, it is a rather messy and tedious task. Squid ink can also be bought in jars or sachets from Simon Johnson and select delicatessens.