CALAMARES EN SU TINTA | AMAMA TXUS

squid

🥗Healthier: cauliflower

💰Cheaper: canned tuna

Cauliflower provides a lower-calorie option while canned tuna is more affordable.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while broth is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro offers a different flavor profile, and spinach is more economical.

Clean the squid, removing the innards and ink sac carefully.

Slice the squid into rings and set aside.

Heat olive oil in a large pan over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Pour in white wine and let it simmer until reduced by half, about 5 minutes.

Add the squid rings and ink, stirring to coat them well.

Season with bay leaves, paprika, black pepper, and salt to taste.

Pour in enough water to cover the squid and bring to a simmer.

Cover the pan and cook for about 30 minutes, stirring occasionally.

Taste and adjust seasoning if necessary, cooking for an additional 5 minutes if needed.

Remove bay leaves before serving.

Serve with cooked rice and garnish with chopped parsley and lemon wedges.

Cooking Techniques

Spice Level: