Shirataki Noodles & Squid in Ink
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Shirataki noodles, squid in ink, sesame seeds. The low calorie, high fiber, spinach flavor angel hair is made from the root of a plant called the konnyaku imo, used for millennia in China and Japan for its health benefits. Also, delicious.
Shirataki Noodles & Squid in Ink
Total Time: 12 minutes? Somewhere around there.
Ingredients
- Donostia Foods Squid in Ink (Calamares en Tinta)
- shirataki noodles (we used these)
- sesame seeds
Directions
1. Drain the package of noodles, then add them to boiling water for two minutes.
2. Transfer those boiled noodles to a non-oiled pan over medium heat, and dry out the noodles.
3. When pleased with the results of the above step, add the contents of the tin of squid in ink to that very pan, and continue to warm until you feel good about it.
4. Serve in your favorite bowl, topped with sesame seeds.
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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Also in Txoko para Todos: A Food Blog for All
+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
