← Nouns Cooking · Spanish

Ingredients

• 800 g cleaned squid, bodies and tentacles, bodies cut into rings
• 4 tbsp Olive oil
• 2 Onion, finely chopped
• 1 green pepper, finely chopped
• 3 cloves Garlic, finely chopped
• 100 g passata or crushed tomatoes
• 150 ml dry white wine
• 8 g squid ink (2 sachets)
• 300 ml water or fish stock
• Salt
• Black pepper
• 300 g long-grain rice, cooked, to serve (optional)

Method

1. Heat the oil in a casserole over medium-low heat. Add the onion, pepper and a pinch of salt and cook gently for 15 min, until very soft and sweet but not browned. Add the garlic for the last 2 min.
2. Turn the heat to medium-high, add the squid and stir for 3–4 min until it turns white and releases its juices.
3. Stir in the passata and cook for 2 min, then pour in the wine and bubble for 3 min.
4. Dissolve the ink in the water, pour it in and stir until everything is evenly black. Cover and simmer gently for 35–40 min, until the squid is tender when pierced and the sauce has thickened. Add a splash of water if it gets too thick.
5. For a silky sauce, lift out the squid, blend the sauce smooth and return the squid. Season with salt and pepper and serve with white rice.

Tips

• Squid is either cooked very fast or for a long time; in between it turns rubbery, so give it the full simmer.
• Squid ink sachets are sold at fishmongers and Spanish delis; they stain, so wipe spills quickly.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Directo al Paladar