Squid in its ink is an ancestral dish of Basque and Cantabrian cuisine, where the ink concentrates the flavor of the sea in a unique black sauce. The fishermen cooked it on deck with the day's catch. It is one of the most recognized squid stews in Spanish gastronomy.
Mediterranean
Squid in its ink
Squid in its ink stewed with onion, white wine and black sauce.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 32 g
- Fiber 1.5 g
- Carbohydrates 14 g
- Fat 12 g
- Sodium 680 mg
Story behind the dish
Preparation
Squid in its ink is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (20 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of clean squid with ink bags.
- Have ready: 2 onions, finely chopped.
- Have ready: 4 cloves of minced garlic.
- Have ready: 200 ml of white wine.
- Have ready: 400 ml of fish broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut squid into thick rings; reserve whole tentacles and…
Cut squid into thick rings; reserve entire tentacles and ink sacs.
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Sauté onion and garlic in oil for 10 minutes; add flour and cook 1…
Sauté onion and garlic in oil for 10 minutes; Add flour and cook 1 minute.
-
Add white wine
Add white wine, broth and bay leaf; boil gently for 10 minutes.
-
Dissolve the ink pockets in a little hot broth; add to…
Dissolve the ink pockets in a little hot broth; add to the casserole.
-
Add squid and cook covered for 30-35 minutes over very low heat.
Add squid and cook covered for 30-35 minutes over very low heat.
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Serve with the thick black sauce and toasted bread for dipping.
Serve with the thick black sauce and toasted bread for dipping. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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