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New Listing https://kitchenlastore.etsy.com

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Lava Eggs

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5 Days Detox Challenge

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Crab Omelette

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Orange Glaze Chicken Meatballs

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Veggie, Potato & Cheddar Cheese Cakes

Full recipe soon at : www.kitchenla.online

Don’t miss out my guide and tips for a delicious and unforgettable homemade yogurt and sourdough bread.

You find the guide here:

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Masala Eggs by Kitchenla

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Delicious Homemade Sourdough Bread

The full Kitchenla Guide and Tips in Store Now

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A love letter

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The Sea on a Plate - Squid & Tuna Spaghetti

Serving: 4 people

When it comes to seafood pasta, the possibilities are as vast as the ocean itself. One dish that beautifully captures the essence of the sea is squid and tuna spaghetti with a touch of fresh tomato. This delightful combination of tender squid, succulent tuna, and vibrant tomato sauce creates a symphony of flavours that will tantalise your taste buds and transport you to the shores of the Mediterranean.

Ingredients:

400g spaghetti

300g fresh squid, cleaned and sliced into rings

200g canned tuna, drained

4 ripe tomatoes, blanched, peeled, and chopped

3 cloves garlic, minced

4 tablespoons olive oil

Salt and pepper to taste

Pinch of chilli flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Squid:

Clean the squid tubes and tentacles, removing any membranes and internal organs.

Slice the squid tubes into rings and set aside.

Cook the Spaghetti:

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package instructions until al dente.

Drain the spaghetti, reserving a cup of pasta water, and set aside.

Cook the Squid:

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and cook until fragrant, about 1 minute.

Add the squid rings and tentacles to the pan, season with salt and pepper, and cook until tender and opaque, about 3-4 minutes.

Remove the squid from the pan and set aside.

Prepare the Tomato Sauce:

In the same pan, heat the remaining 2 tablespoons of olive oil.

Add the chopped tomatoes and cook until they break down into a thick sauce, about 5-7 minutes.

Season the sauce with salt, pepper, and a pinch of chilli flakes if desired.

Combine the Ingredients:

Add the cooked spaghetti to the pan with the tomato sauce, tossing to coat the pasta evenly.

Gently fold in the cooked squid and canned tuna, mixing until everything is well combined.

If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Serve:

Transfer the squid and tuna spaghetti to serving plates.

Garnish with fresh chopped parsley for a burst of colour and flavour.

Serve hot and enjoy the delicious flavours of the sea!

This squid and tuna spaghetti with fresh tomato is a delightful dish that celebrates the bountiful treasures of the ocean. With its vibrant colours and tantalising flavours, it's sure to become a favourite in your culinary repertoire.

Enjoy!

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Weekly Meal Planner NEW ADDITION in Store

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Mediterranean Stuffed Squid

Mediterranean stuffed squid is a delicious dish where squid is filled with a mixture of ingredients like rice, herbs, tomatoes, and sometimes seafood. It's typically seasoned with Mediterranean flavors like garlic, olive oil, lemon, and herbs. It's then either baked or grilled until tender. It's a flavorful and elegant dish often served as a main course.

Ingredients:

6 medium-sized squid tubes, cleaned

1 small onion, finely chopped

2 cloves garlic, minced

1 tomato, diced

1 cup of squid tentacles

1/4 cup chopped parsley

1/4 cup chopped fresh basil

1/4 cup chopped sun-dried tomatoes (optional)

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Olive oil for cooking

Lemon wedges for serving

Instructions:

In a large frying pan, heat some olive oil over medium heat. Add the chopped onion and garlic, and fry until softened, and the tentacles about 3-4 minutes.

Add the diced tomato, chopped parsley, basil, and sun-dried tomatoes (if using) to the frying pan. Stir to combine and cook for another 2-3 minutes. Season with salt and pepper to taste.

Remove the frying pan from the heat and let the stuffing mixture cool slightly. Once cooled, stir in the grated Parmesan cheese.

Stuff each squid tube with the rice mixture, leaving some space at the top to allow for expansion during cooking. Secure the opening of each squid tube with cocktail sticks to prevent the stuffing from falling out.

Place the stuffed squid tubes in a pan with tomato sauce, capers and 10 black olives. Drizzle a little more olive oil over the top of the squid.

Once cooked, remove the cocktail sticks from the squid and serve hot with lemon wedges on the side.

Enjoy your Mediterranean stuffed squid!

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Dirty Fries, Crispy Bacon and Onions with a hint of chilli

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