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Drinks and Coctails Recipes

  Added: Nov 15, 2006  •  Visited (796)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Squid In Its Own Ink
(Calamares En Su Tinta)
What You Need:
  • 3 pounds small fresh whole squid with ink sacs
  • ½ cup olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • ¼ cup finely chopped parsley
  • 1/8 teaspoon ground nutmeg, preferably freshly grated
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cold water
  • 2 tablespoons flour

  • How To Cook:
    1. Clean the squid and carefully reserve the ink sacs in a small fine sieve set over a bowl. Wash the tail cone, fins and tentacles under cold running water and pat them completely dry with paper rowels.

    2. Then slice the tail crosswise into ½-inch wide rings. Cut the tentacles from the base, cut the base and each tentacle into 2 or 3 pieces, and slice each fin in half.

    3. In a heavy 10- to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Add the squid, onions, garlic and parsley and cook briskly uncovered for 5 or 6 minutes, stirring. Add the nutmeg, salt and pepper, reduce the heat to low, cover the skillet, and simmer for 20 minutes.

    4. Meanwhile, mash the ink sacs in the sieve with the back of a spoon and press out as much of the ink as possible. Pour the water over the sacs and mash again to extract any remaining ink.

    5. The ink is usually black but may be brown, and in either case the water should become dark and opaque. With a whisk beat the flour into the ink and continue to beat until smooth.

    6. When the squid has simmered its allotted 20 minutes, pour the ink over it and, stirring constantly, bring to a boil over high heat. Immediately reduce the heat to its lowest point, cover and simmer for 5 minutes.

    7. Remove the pan from the heat and, without removing the cover, let the squid rest for about 5 minutes before serving. Taste for seasoning and serve hot, accompanied if you like by hot boiled rice.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Shellfish » Squid
    Main Ingredient » Vegetables » Onion
    Dish » Appetizers


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