Squid in ink. Recipe


More than once I have heard that the best of squid in its ink is the sauce. And it is true that you can enjoy dipping bread in the blackness of this sea-flavored oil. For this occasion we have chosen brown rice as a side, because it is much healthier and has more fiber than white.

Ingredients for 3-4 servings: 1 kg of clean squid and its inks, 2 onions, 1 glass of tomato sauce, 1 glass of white wine, 250gr. of brown rice, a branch of fresh rosemary and olive oil.

Preparation: Chop the squid in a rustic way, including its legs and reserve. Chop the onions in brunoise and fry them in a saucepan with a good drizzle of olive oil, slowly for 20-25 min.

After that time we raise the heat a little and add the squid, which will begin to draw water. We stir well, let it cook for 10 min and add the inks, which we will previously dissolve in the white wine. We let the alcohol in the wine evaporate, add the tomato sauce and let the sauce slowly thicken over medium-low heat for 20 min.

If the sauce, after that time, is very liquid, it can be thickened by adding a tablespoon of flour dissolved in a little water, stirring well afterwards and cooking 5 min. plus.

To cook the rice, we will put water in a container, in a promotion of 2 and ½ for 1 of rice, with a little salt and we will add the fresh rosemary branch. When it is boiling, add the brown rice and cook the time indicated by the manufacturer. The one I have used is from the Nomen brand and only needs 20 min. of cooking, plus another 5 of rest.

Serve the rice hot and over it the squid in its ink.

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