Squid Ink Torchio
Shrimp, Fresno Chile, Coconut Broth, Farofa, Cilantro
Chef Ivan Barros of Amara at Paraiso | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Squid Ink Torchio:
Yield: 30 to 35 servings
1.575 kilograms semolina flour
120 grams squid ink
20 grams extra virgin olive oil
Coconut-Shrimp Broth:
Yield: 16 quarts
Neutral oil
6 quarts sliced onions
4 quarts julienne red bell peppers
Kosher salt
Ground black pepper
8 habanero chiles, chopped
1 cup minced garlic
1 cup minced ginger
4 quarts roasted tomatoes
12 quarts shrimp stock
4 quarts coconut milk
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Extra virgin olive oil
2 cloves garlic, sliced
1 Fresno chile, seeded and brunoise
7 pieces cooked shrimp
Cilantro
Farofa
METHOD
For the Squid Ink Torchio:
On a work surface, form flour into a circle, making a small well in the middle. In a mixing bowl, whisk to combine squid ink, oil, and 420 grams water. Add mixture to well. Slowly incorporate into flour, mixing until dough comes together. Using an extruder, add dough and form into torchio shape. Transfer pasta to an airtight container and refrigerate.
For the Coconut-Shrimp Broth:
In a rondeau over medium-high flame, heat oil. Add onions and peppers. Season with salt and pepper and sauté 10 minutes, stirring occasionally. Add chiles, garlic, and ginger. Cook 10 minutes. Stir in tomatoes and cook additional 5 minutes. Add shrimp stock and let simmer 15 minutes, or until mixture has reduced by half. Stir in coconut milk and let simmer 10 minutes. Remove from heat and let cool.
To Assemble and Serve:
In a pot over medium-high heat, bring a pot of salted water to a boil. Add 100 grams Squid Ink Torchio and cook until al dente. Strain, reserving pasta and water separately. In a sauté pan over medium flame, heat oil. Add garlic and chiles and sweat until softened. Add 6 ounces Coconut-Shrimp Broth and bring to a simmer. Add shrimp, cooked pasta, and a splash reserved pasta water. Toss to coat Squid Ink Torchio in sauce. Transfer mixture to a serving bowl. Finish with a drizzle olive oil. Garnish with cilantro and farofa.
