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Calamares en su Tinta
A rich and flavorful dish of squid cooked in its own ink, often served with rice or crusty bread. It's a classic of Spanish cuisine, particularly popular in coastal regions.
ð§ ææ
- 1 kg Squid(cleaned, bodies cut into rings, tentacles reserved)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Green bell pepper(finely chopped)
- 400 g Ripe tomatoes(grated or pureed)
- 4-6 sachets Squid ink sacs(or 2-3 tbsp squid ink)
- 120 ml Dry white wine
- 200 ml Fish broth
- 4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pan, heat olive oil over medium heat. Sauté the chopped onion, garlic, and green pepper until softened, about 8-10 minutes.
- 2
Add the grated tomatoes and cook until the liquid has evaporated and the mixture is thick, about 10 minutes.
- 3
Pour in the white wine and let it evaporate for a couple of minutes.
- 4
Add the squid rings and tentacles, fish broth, and squid ink. Stir well to combine. Season with salt and pepper.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the squid is tender. Stir occasionally.
- 6
Adjust seasoning if needed. Serve hot with rice or crusty bread.
ð¡ ããã®ã³ã
- âEnsure the squid is fresh for the best flavor.
- âIf using squid ink sacs, be careful not to burst them too early. Pierce them gently when adding to the sauce.
- âThe sauce should be rich and dark; if it's too thin, simmer uncovered for a few extra minutes.
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- Add a bay leaf during cooking for extra aroma.
- Serve with a hard-boiled egg, quartered, as a garnish.