Squid recipe in its ink

The art of cooking calamari in its ink is one of those familiar secrets that are passed on from generation to generation.

On the one hand, it is the challenge of preparing a good recipe for squid in its own ink (or squid in its ink). But on the other, and just as important, is the challenge of choosing the ingredients for this dish. From my point of view, this is one of the recipes where there is more attention to be given to that point.

The squid (or squid): ideally come fresh, Direct from the trusted fishmonger. The less time they have spent out of water, the better. Keep in mind that if it is squid that have been frozen, the taste of the dish will not be the same, and especially the texture, because they will feel less tender. But then, in case of emergency, this solution works, like an ace up the sleeve.

If it's up to you to do the job of cleaning and cutting the squid, I leave here a YouTube video that may be useful :

The ink: For this recipe, ink is more protagonist than ever. If you have not read my explanation about the different ink options for cooking, which came with the recipe for black rice, I quickly recapitulate. You can use the ink from the supermarket (the one that comes in bags), or with a bit of luck, take advantage of the ink bag that forms each part of each squid. It must be treated delicately at the moment of separation, so that it does not break and the material is not lost. Also the cuttlefish have ink, so if that's what you get, you can replace the original squid without problems.

In the case of unprocessed ink, that is, the ink that does not come from the supermarket , you have to make sure you do not consume it without heating it.

The wine: Let's start from the principle that the wine for cooking also serves as a drink, even if it's an economical wine . A wine of poor quality can risk the dish, especially since several of those considered "cooking wines" are salty. So pay attention to this ingredient.

Once all this has been reviewed, now, let's go to the recipe.

Squid recipe in its ink

Only one pair of curious facts about this dish:

Everything seems to indicate that its origin is Basque, there it is called squid in its ink, or with its Basque name txipirones in its ink.

Is there any difference between squid and squid? Technically no.A typical recipe of the Basque country that nowadays you can try all over Spain. Your ideal companion? Well, white rice, of course.Add the onion, garlic and a touch of salt.

  • Let poach for some minutes, stirring frequently and using a fire between low and medium.
  • Incorporate the pieces of squid and sauté for five more minutes.
  • Then add the chopped tomato.
  • Wet the bread to break it into crumbs. Add it also to the mix, just like the wine.
  • Continue moving uncovered the saucepan The idea is to reduce the wine, that is, the alcohol evaporates and the most "heavy" ingredients remain.
  • After five minutes, add the ink, and move it to incorporate well to the other ingredients.
  • At this point, personal taste comes in, because it's time to add water to dilute the sauce. For a thick, concentrated flavor sauce, little or no water can be added. For lovers of a more liquid sauce, you can try the amount of water, from a cup.
  • Cover the saucepan and let it cook for 30 minutes, on low heat, or until the squids are tender (it may be a little more or less than half an hour).
  • Once the squids are tender, to finish cooking, taste the sauce and correct the seasoning with pepper and salt, to taste.
  • The chopped parsley is reserved for when they go to the table the squid. It is necessary to sprinkle each plate, or the central container where the preparation is arranged.
  • At the moment to serve, nothing beats squid in its ink with rice. To make things easier, I leave here the well-known white rice recipe Comedera.com.

    Another good companion for this dish, is the aioli. I also leave the recipe here:

    • How to make homemade aioli

    Advice

    1. About the best time to chop the squid, there are two schools: chop them before cooking, or chop them later. In this recipe, we have proposed the squid chopped from the beginning, but for those who are not knife lovers, it may be easier to chop them after they are cooked. If this is the case, it is better to return the already chopped rings to the broth, and let them cook for at least five minutes more. This improves the texture and flavor.
    2. There is a certain flexibility when changing or adding some ingredients: replace white wine with red wine, add chopped serrano ham, add green pepper to the initial fried onion and garlic. The result will not have the same traditional flavor, but it will work well. To make these experiments, it is best to have prepared the basic recipe, and then make other versions to discover the differences.
    3. If you can cook this dish at night, and let it stand to serve the next day , the flavor of the broth will be more concentrated.
    4. For those who prefer the most liquid sauce, you can remove the slice of bread from the list of ingredients.
    5. For those who prefer salsa As homogeneous as possible, there is the option of removing the squid from the preparation, at the end of the cooking, and then passing the rest through a blender or robot.Preview