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Shiokara Squid Peperoncino
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1
Slice the onion. Peel and crush the garlic, and remove the germ, which burns easily.
Garlic to taste
Onion to taste
1:28
~5 min
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Ingredients
1
Slice the onion. Peel and crush the garlic, and remove the germ, which burns easily.
Garlic to taste
Onion to taste
1:28
~5 min
2
Remove the strings from the snap peas and cut them into easy-to-eat bite-sized pieces.
1:41
~3 min
3
Put olive oil, garlic, and the seeded dried chili into a cold pan and set it over the heat. Cook over very low heat to draw out plenty of aroma and toastiness.
2:02
~5 min
4
Once the aroma comes out, add the shiokara.
2:37
~1 min
5
Sauté the shiokara thoroughly at this stage. If it is undercooked the fishiness stands out even more, so cook it until the aroma turns toasty.
3:00
~5 min
6
Before adding the onion, pour in the white wine and reduce it well. When the bubbling sound changes to a louder, popping sound, the moisture has cooked off.
3:35
~3 min
7
Add the onion and a pinch of salt and sauté thoroughly. Cooking the onion until it softens removes the salty shiokara edge.
3:55
~5 min
8
Add a little pasta cooking water and sprinkle in the paprika powder as a subtle accent.
4:12
~1 min
9
Add the snap peas and cook for about 2 minutes, adding more cooking water if there is not enough moisture.
4:41
~2 min
10
Cook the spaghetti in water salted to 1%. Since the shiokara is quite salty, keep it lighter than for a standard peperoncino (1.2–1.5%).
5:43
~9 min
11
Add the cooked pasta to the sauce, toss briefly, plate, and serve.
6:02
~2 min
1
Step 1
Slice the onion. Peel and crush the garlic, and remove the germ, which burns easily.
Garlic
to taste
Onion
to taste
2
Step 2
Remove the strings from the snap peas and cut them into easy-to-eat bite-sized pieces.
Snap peas
to taste
3
Step 3
Put olive oil, garlic, and the seeded dried chili into a cold pan and set it over the heat. Cook over very low heat to draw out plenty of aroma and toastiness.
Garlic
to taste
Dried red chili
1 piece
Olive oil
to taste
4
Step 4
Once the aroma comes out, add the shiokara.
Shiokara (salted fermented squid)
to taste
5
Step 5
Sauté the shiokara thoroughly at this stage. If it is undercooked the fishiness stands out even more, so cook it until the aroma turns toasty.
Shiokara (salted fermented squid)
to taste
6
Step 6
Before adding the onion, pour in the white wine and reduce it well. When the bubbling sound changes to a louder, popping sound, the moisture has cooked off.
White wine
to taste
7
Step 7
Add the onion and a pinch of salt and sauté thoroughly. Cooking the onion until it softens removes the salty shiokara edge.
Onion
to taste
Salt
a pinch
8
Step 8
Add a little pasta cooking water and sprinkle in the paprika powder as a subtle accent.
Paprika powder
a pinch
Pasta cooking water
as needed
9
Step 9
Add the snap peas and cook for about 2 minutes, adding more cooking water if there is not enough moisture.
Snap peas
to taste
Pasta cooking water
as needed
10
Step 10
Cook the spaghetti in water salted to 1%. Since the shiokara is quite salty, keep it lighter than for a standard peperoncino (1.2–1.5%).
Spaghetti
for 2 servings
Salt
a pinch
11
Step 11
Add the cooked pasta to the sauce, toss briefly, plate, and serve.
Spaghetti
for 2 servings
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Shiokara Squid Peperoncino — cook along with the video