Name: Scrambled eggs with squid in ink
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 30 gm butter, coarsely chopped; 8 eggs; 50 ml pouring cream; 1 tbsp finely chopped coriander; Squid in ink; 1.2 kg squid (about 8), cleaned, tentacles reserved; 2 tbsp olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 small red chilli, finely chopped; 1 tbsp squid ink (see note)

Scrambled eggs with squid in ink

Australian Gourmet Traveller Spanish recipe for scrambled eggs with squid in ink.

Serves 4

Prep

30M

Cook

10M

Total

40M

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.

Ingredients

30 gm butter, coarsely chopped

8 eggs

50 ml pouring cream

1 tbsp finely chopped coriander

Squid in ink

1.2 kg squid (about 8), cleaned, tentacles reserved

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 small red chilli, finely chopped

1 tbsp squid ink (see note)

Method

Main

1.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.

2.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.
Notes