Nutrition Facts
2 servings
2
Recipe for Squid in Ink
No Reviews
Squid in ink is an iconic dish of Mediterranean cuisine, combining the briny flavors of the sea with the richness of southern vegetables. This simple yet flavorful recipe will transport you to the sun-soaked shores of Italy or Spain. With its tender pieces coated in an intense black sauce, this original dish will surprise your guests with its appearance and delight their palates with its subtle taste.
Ingredients
800 Squid
20 White wine
1 Ripe tomato
1 Onion
2 cloves Garlic
Salt
Pepper
Espelette pepper
2 Olive oil
Directions
1
Heat some olive oil and sauté the chopped onion and crushed garlic. Add the peeled and crushed tomato, and let simmer for about 5 minutes. Add the squid cut into small pieces, season with salt and pepper, and add the fish stock, mixing well and letting it simmer for 5 minutes. Deglaze with white wine, then stir in the ink, and cook over medium heat for 15 minutes. Add the chili and serve hot over a bed of spaghetti.
Ingredients
Ingredients
800 Squid
20 White wine
1 Ripe tomato
1 Onion
2 cloves Garlic
Salt
Pepper
Espelette pepper
2 Olive oil
Directions
Directions
1
Heat some olive oil and sauté the chopped onion and crushed garlic. Add the peeled and crushed tomato, and let simmer for about 5 minutes. Add the squid cut into small pieces, season with salt and pepper, and add the fish stock, mixing well and letting it simmer for 5 minutes. Deglaze with white wine, then stir in the ink, and cook over medium heat for 15 minutes. Add the chili and serve hot over a bed of spaghetti.
Notes
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nadege-b69
Preparation difficulty The recipe itself is neither long nor complicated; what is complicated is the preparation of the squid. I buy them whole, then clean them and remove the skin: set aside some time to do this. My suggestion: You can also buy cleaned squid and purchase the ink separately. -
Katherine LAFONT-RAPNOUIL
Squid in ink, it’s just like that. Which fishmonger did you find squid ink packets from? In any case, you’re quite lucky. Your recipe looks just like the one I make when I’m near the coast... However, as always, I prefer white rice as a side. My suggestion: If you make this dish for friends who have never had it, it’s better to explain what they are going to eat! Given its appearance, if they’re not keen, it’s an issue for them but not for you: just quickly make them an omelet and that’s that... -
Lolo
Super attractive -
Ocejo
Please provide the text you'd like me to translate. -
Valentin
I don't like it at all.
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