👨‍🍳 作り方

1. 1

   Rinse the cleaned squid bodies and tentacles. Finely chop the reserved tentacles.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped tentacles, onion, and bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes, sofrito, Sazón, adobo, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.

4. 4

   Remove from heat and let the mixture cool slightly. Carefully stuff the squid bodies with the filling, being careful not to overstuff. Secure the opening with a toothpick if necessary.

5. 5

   In a separate large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the stuffed squid bodies for about 2-3 minutes per side until lightly browned.

6. 6

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

7. 7

   Add the squid ink to the pot, stirring well to combine with the wine and create the sauce. Add enough water (about 1-2 cups) to almost cover the squid.

8. 8

   Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the squid is tender. Stir occasionally and add more water if the sauce becomes too thick.

9. 9

   Remove the bay leaf before serving. Garnish with fresh cilantro. Serve hot, typically with white rice.