Squid ink pasta with mussels, calamari crackling and mozzarella purée

  • Starter
  • medium
  • 4
  • 60 minutes, plus 7 hours dehydrating



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Calamari crackling

Mussels with squid ink tagliatelle

Mozzarella milk

To serve

To begin, make the calamari crackling dough. Place the squid tentacles, tubes and ink in a food processor until it reaches a smooth purée. Add the tapioca flour and pulse the mixture until evenly combined
Divide the dough between two large vacuum bags. Using a rolling pin, spread the dough to the edges of the bags and roll to a uniform thickness of approximately 2mm thick
Seal both of the bags and place in a steamer large enough to hold them easily. Gently steam 25 minutes. Carefully open the bags and remove the dough. Lay the sheets on dehydrator trays
Dehydrate the sheets for several hours at 65°C until the dough is completely dry and brittle – it will take on a shiny matte appearance and be easily broken into pieces
When the dough is dry, remove it from the dehydrator and break the sheet into 4cmx8cm pieces. This recipe makes more calamari crackers then are needed for the dish, but any extra dried crackers may be kept in their dry state in a zip lock bag for several weeks
When ready to cook the crackers, heat a deep saucepan of canola oil to 177°C
  • canola oil, for deep frying
Slide the crackers, two at a time, into the oil. The cracker will sink to the bottom of the oil and then begin to puff and expand. Fry the crackling until it is completely puffed and there are no dark spots of unexpanded cracker dough
Remove the puffed cracklings from the oil and drain on a paper towel-lined tray. Sprinkle with salt while still hot from the fryer
To make the mozzarella purée, blitz the mozzarella and its water to a thin purée, adding more water if necessary. Set aside in the fridge
Now cook the mussels. Heat a large pan with a dash of olive oil and sweat the shallots. Add the mussels and white wine and cover with a lid. Leave to steam for 2–3 minutes, or until all of the shells have opened
  • 1 shallot, chopped
  • 200g of mussels, washed
  • 150ml of white wine
  • extra virgin olive oil
Drain the mussels and reserve their liquid. Remove most of the mussels from the shells, keeping a few in their shells for presentation
In a large pan of boiling water, cook the pasta until al dente for approximately 4–5 minutes
Drain the pasta and add to a large, wide-based pan with the reserved mussel liquid and continue cooking for a further 4 minutes. When the liquid has reduced and the pasta is cooked, stir through the mussels and season with salt, pepper and lemon juice
To serve, dot the mozzarella purée around the plate and make a nest with the pasta. Add the tomatoes and reserved shellfish and serve
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