Hello, dear friends of Paulina Cocina. The squid in its own ink recipe we're about to discuss makes us feel very cultured. It's been mentioned in Spanish literature, including works by authors such as Gabriel García Márquez and Julio Cortázar, where it's described as a delicacy that awakens the senses.
And it's no wonder, because its color, aroma, and flavor make it a complete dish in many ways. Although originally from Spain, squid in its own ink has gained popularity in other countries and is served in Mediterranean restaurants around the world.
Very easy to make at home, the only requirement is that you like seafood and choose each product you use carefully.
Content table
About squid in its ink
Calamari in its own ink is a traditional Spanish dish known for its deep flavor and characteristic dark color. To prepare it, fresh squid is cooked in its own ink, which gives it its distinctive color and flavor. It's a delicious option for those who enjoy the flavors of the sea and the tender texture of squid.
Squid rings in their ink are a smaller, more convenient variation on this traditional dish. Squid rings are pieces of squid cut into rings and cooked in the same squid ink sauce. This version is very popular as an appetizer in bars and restaurants, along with rice with squid and Andalusian-style squid .
Place of origin of squid in its ink
Calamari in its own ink originates in Spanish cuisine and has become a classic dish. The recipe is believed to have originated in the Cantabria region in northern Spain and from there spread throughout the country and beyond.
Although it can be found in many restaurants year-round, squid in its own ink is especially popular during squid season . In some parts of Spain, such as the Basque Country, it's considered a seasonal delicacy and enjoyed primarily during the fall and winter.
What is squid?
Squid in its own ink is a dish similar to squid in its own ink, but instead of squid, it's prepared with squid, a larger type of squid with firmer flesh. This is commonly used for recipes like stuffed squid.
Like squid, cuttlefish in its own ink is distinguished by its delicious ink sauce, which gives it its characteristic deep black color and deep seafood flavor. The preparation of cuttlefish in its own ink follows a similar technique to that of squid in its own ink.
As with squid in its ink, cuttlefish in its ink is commonly served with white rice or bread, which helps absorb the tasty black sauce and balance the flavors.
A recipe that adapts to tastes and regions
It's a traditional Spanish dish that stands out for its unique flavor and visually appealing presentation. The key to this dish lies in the use of squid ink, which gives it its characteristic deep black color and a deep seafood flavor.
The preparation of squid in its ink can vary depending on the region and personal taste , but its essence is to cook fresh squid in a rich sauce made with its own ink. Spices such as paprika, bay leaves, and white wine can be added to the main ingredients to enhance the flavor. The squid is cooked in this sauce until tender and infused with all the flavors.
The result is an extremely flavorful dish commonly served with white rice , which acts as a perfect complement by absorbing the dark sauce and providing a balanced flavor. It can also be served with crusty bread to enjoy every drop of the delicious ink sauce.
Plating the squid in its ink
Presentation is important in this dish, and it is usually served in a deep plate or casserole dish so that diners can appreciate the richness of the sauce and the tender texture of the squid.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
Recipe for squid in its ink
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 500 gr of squid rings
- 1 large onion
- 2 garlic cloves
- 2 mature tomatoes
- 1/2 cup dry white wine
- 2 sachets of squid ink
- Extra virgin olive oil
- Salt and pepper to taste
- 1 bay leaf
- White rice or bread to accompany
How to make squid in its ink
- Rinse the squid rings with cold water and drain well. In a large saucepan, heat two tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent.
- Add the peeled and chopped tomatoes and cook for 5-7 minutes until the mixture is smooth. Add the squid rings and cook for 5 minutes, stirring occasionally.
- In a small bowl, dissolve the squid ink in the white wine. Add to the saucepan and stir well.
- Add the bay leaf, season with salt and pepper to taste, and reduce the heat to low. Cook for 20-25 minutes until the squid is tender and the sauce has thickened.
- Serve the squid in its own hot ink, accompanied by white rice or bread to dip in the sauce.
