Squid in its Own Ink

Name: Squid in its Own Ink (Calamares en su tinta)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 6 × 4–5 g sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); 6 × 4–5 g sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); sea salt and black pepper; sea salt and black pepper; 150 ml white wine; 3 garlic cloves, finely chopped; 6 × 4–5 g sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); 1 tablespoon tomato purée; 1 large Spanish onion, finely chopped; 6–8 medium squid, about the size of a hand; 6 tablespoons olive oil; 1 green pepper, seeded and finely chopped

Calamares en su tinta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The ink in this dish gives a deliciously oily richness and startling appearance, yet the flavour is surprisingly subtle. We have yet to extrude the ink from the squid itself but instead have always bought squid ink sachets from our fishmonger.

Ingredients

6–8 medium squid, about the size of a hand
1 large Spanish onion, finely chopped
1 green pepper, seeded and finely chopped</

Europe
Spain
Fish course
Pescatarian
Spicy
Gluten-free
Mediterranean

Method

To clean the squid, refer to, then cut the body and wings into strips about 7cm long and 2cm wide, and the tentacles in half. Soften the onion and pepper in half the olive oil over a medium heat for 15–20 minutes, stirring occasionally, until golden and sweet. Turn down the heat if necessary. Now add the chopped garlic and continue cooking for another 5 minute