Squid in ink

Squid in ink

At the table

By
From
Basque
Serves
4-6
Photographer
Laura Edwards

Sitting in the port of San Sebastián looking at the boats, people-watching as children jump in and out of the sea, and enjoying a plate of squid in ink and a cold beer is heaven for me.

In Spanish we call this dish chipirones en su tinta and you will quite often find it in tins. The first time I had the proper ones, I was in my twenties, and it’s that first taste of the real thing still sticks in my memory. I still love the tinned version though as it reminds me of my childhood.

Ingredients

Quantity Ingredient
olive oil
2 large onions, julienned
1 garlic clove, sliced
1 tomato, finely chopped
2 sachets of squid ink
175ml txakoli or other crisp dry white wine
500g squid, (or 250 g cleaned squid)
sea salt

Method

  1. Heat a little olive oil in a pan and gently fry the onions for 5 minutes until they are beginning to soften.
  2. Next, add the sliced garlic and tomato and cook over a medium heat for 5–10 minutes.
  3. In a separate bowl, mix the squid ink with the wine. Add this to the tomatoes and boil for 30 minutes.
  4. Cool the mixture slightly and blitz in a food processor until you have a creamy sauce without lumps. Check the seasoning, then add the squid. Simmer for 15–20 minutes and serve in warm bowls with some crusty bread.
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