Squid in black ink sauce

Squid in black ink sauce

Calamares en su tinta

By
From
Spanish Made Simple
Serves
6

Unfortunately, outside the Mediterranean and Asia squid is only popular as fried rings. I sometimes wonder if people believe that squid are actually rings that swim in the sea! In Spain we cook squid in many different ways and it’s a fundamental ingredient in so many recipes. In this one it’s all about the depth of flavour because to me, if there is a flavour of the sea it is in squid ink. I consider this dish to be a showstopper and it’s not just because of the colour!

Ingredients

Quantity Ingredient
1kg fresh squid or baby squid, cleaned, (ask your fishmonger to do this)
6-7 slices stale hard white bread, Such as ciabatta or baguette
185ml white wine
6 x 4 g sachets squid ink
5 tablespoons olive oil
3 medium onions, roughly chopped
1 small carrot, roughly chopped
2 garlic cloves, finely chopped
1 bay leaf
200ml tomato passata, (or strained or canned tomatoes)
185ml fish stock or water
salt
freshly ground black pepper

Method

  1. Cut the squid tubes into rings and set aside with the tentacles. If you have baby squid, stuff the tentacles inside the tubes and close with a toothpick.
  2. Toast the bread and then place it in a mixing bowl with the white wine and the squid ink. Set aside.
  3. Pour the olive oil into a deep pan. Set over a medium heat and add the chopped vegetables, garlic and bay leaf and fry slowly for about 8 minutes or until the onions look transparent. Add the passata, reduce the heat to low and cook for another 2 minutes, stirring continuously with a wooden spoon to stop the sauce from catching.
  4. Add the inky bread and the fish stock, season with salt and pepper and cook over a low heat for another 15 minutes before blending to make a thick, shiny black sauce with reddish hints. If it is too thick you can add some more water or fish stock.
  5. Finally, add the squid to the sauce and cook for 20 minutes, or until the squid is soft.
Tags:
Spanish
simple
weekday
tapas
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