One of my favorite recipes SQUID IN INK!!! (CALAMARES EN SU TINTA) | Spanish Kitchen

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 by removing the tentacles and spine.

Turn the squid inside out and clean it thoroughly.

Remove the fins and dark skin from the squid.

Wash the squid well with water.

Cut the squid into rings or leave them whole or chop into irregular pieces if desired.

Separate the tentacles from the eyes using a knife, being careful not to break the ink bags.

Remove the mouth from the tentacles and wash them well.

In a casserole, heat olive oil.

Peel and finely chop the onion and garlic.

Add the chopped onion and garlic to the pot and fry for about 5-10 minutes until golden brown.

Grate the tomato while the onion and garlic are cooking.

Once the onion and garlic are golden brown, add the squid and sauté over high heat for a few minutes.

Add the grated tomato, a little salt, and black pepper to the pot.

Add the small sachet of squid ink and mix well to distribute the ink.

Pour in the white wine and let it cook over high heat until the alcohol evaporates, about 5 minutes.

Add enough water to cover the squid and cover the pot with a lid.

Cook over medium heat for about 45 minutes.

To thicken the sauce, mix 1 teaspoon of corn flour in a little water and add it to the pot.

Let it cook without the lid for about 5 more minutes, stirring constantly.

Cooking Techniques

Equipment Needed

Spice Level: