Squid In Black Ink Sauce

Name: Squid In Black Ink Sauce
Yield: Yield: 8 Tapas-Size Portions
Ingredients: Ground black pepper, as needed; 1 lb 8 oz/680 g whole squid with tentacles; 2 fl oz/60 mL olive oil, plus more as needed; 2 oz/57 g minced onions; 2 oz/57 g minced piquillo peppers; 2 garlic cloves, minced; 2 oz/57 g minced Serrano ham; 1 oz/28 g bread crumbs; Salt, as needed; 4 oz/113 g minced onions; 4 fl oz/120 mL dry white wine; 4 fl oz/120 mL tomato purée; 4 oz/113 g minced piquillo peppers; 1 tbsp/15 mL squid ink

Preparation info

Yield:
8
Tapas-Size Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb 8 oz/680 g whole squid with tentacles

Main course
Street Food

Method

Clean the squid. Remove the cartilage, eyes, and beak if present and discard. Cut the tentacles into small pieces and sauté very briefly over high heat in a skillet in the olive oil, about 30 seconds. Remove from the pan and reserve.
Add the onions, piquillo peppers, and garlic to the pan and cook slowly over low heat until slightly caramelized, about 10 minute