Asian-marinated Squid by Chef Simona

Dive in with us into Chef Simona Lauren’s Asian marinated squid with squid ink spaghetti and sriracha mayonnaise. This innovative recipe allows 4 servings and can be described as a fresh and exclusive twist on a plate where squid is the main character.


  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Facebook: Simona Lauren

Shop Chef Coats

Tags: , , , , , , , , , , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: