Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about seafood! Squid in its own ink is not just a dish—it's a dramatic, flavor-packed journey into the heart of Spanish coastal cuisine that will transform your dinner table into a gourmet experience. Imagine a pitch-black sauce so rich and intense that it looks like liquid midnight, carrying the deep, briny essence of the sea in every single bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb small squid, cleaned
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fish stock
- 2 packets squid ink
- Salt to taste
- Pepper to taste
Instructions
- Clean the squid thoroughly, separating the bodies from the tentacles. If the squid are large, slice the bodies into rings. Pat the squid dry with paper towels to ensure proper searing.
- Heat olive oil in a large heavy-bottomed skillet or paella pan over medium-high heat. The oil should be hot but not smoking.
- Add finely chopped onion to the pan and sauté until translucent and soft, approximately 5-6 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to brown the garlic.
- Increase heat to high and add cleaned squid to the pan. Quickly sear the squid for 2-3 minutes, stirring constantly to prevent sticking and ensure even cooking.
- Pour in the fish stock and bring the mixture to a gentle simmer. Reduce heat to medium-low.
- Carefully add the squid ink packets, stirring to incorporate completely. The sauce will turn a deep, rich black color.
- Season with salt and freshly ground black pepper to taste. Remember that fish stock and squid ink can be naturally salty, so add salt cautiously.
- Simmer the squid in the ink sauce for 25-30 minutes, stirring occasionally. The squid should become tender and the sauce should reduce and thicken slightly.
- Taste and adjust seasoning if needed. The sauce should have a rich, intense seafood flavor with a smooth, velvety texture.
- Remove from heat and let rest for 5 minutes before serving. This allows the flavors to meld and the sauce to settle.
- Serve hot, traditionally accompanied by crusty bread to soak up the rich, black sauce. Optionally, garnish with fresh parsley or a lemon wedge.
Tips
- Squid Selection: Choose the freshest, smallest squid possible for the most tender result. Smaller squid tend to be more delicate and absorb flavors more effectively.
- Moisture Management: Pat the squid completely dry before searing to achieve a beautiful golden exterior and prevent steaming instead of browning.
- Heat Control: When searing squid, use high heat but work quickly. Overcooking will make the squid tough and rubbery.
- Ink Incorporation: Add squid ink gradually and taste as you go. The intensity can vary, so adjust to your preference.
- Resting is Crucial: Allow the dish to rest for 5 minutes after cooking to let the flavors meld and the sauce develop a luxurious consistency.
- Bread Pairing: Always serve with crusty bread to soak up the incredible black sauce—it's not just a side, it's an essential part of the experience!
Nutrition Facts
Calories: 195kcal
Carbohydrates: g
Protein: g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 220mg
