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Spanish Squid in Black Ink Sauce (Calamares en su Tinta)
Tender squid rings simmered patiently in a luscious savory sauce made of caramelized sweet onions, garlic, white wine, and natural cuttlefish ink.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
servings
4
- Cleaned fresh squid, sliced into rings750 g
- Sachets of cuttlefish ink8 g
- Large onions, finely diced2 pc
- Garlic cloves, minced3 clove
- Tomato paste2 tbsp
- Dry white wine120 ml
- Olive oil3 tbsp
- Fish stock or warm water200 ml
Preparation Steps
1
SautƩ diced onions and garlic in olive oil over low heat for 15 minutes until sweet and deeply caramelized.
15 min timer
2
Add tomato paste and squid pieces, cooking for 3-4 minutes. Pour in white wine and let the alcohol evaporate.
4 min timer
3
Dissolve ink in warm fish stock, pour over the squid, cover and simmer gently for 35-40 minutes until squid is meltingly tender.
37 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
32g
Carbohydrates
9g
Fat
11g
Allergens
MolluscsFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
