์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pan, heat olive oil over medium heat. Sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the squid is fresh for the best flavor.
- โIf using squid ink sacs, be careful not to burst them too early. Pierce them gently when adding to the sauce.
- โThe sauce should be rich and dark; if it's too thin, simmer uncovered for a few extra minutes.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a bay leaf during cooking for extra aroma.
- Serve with a hard-boiled egg, quartered, as a garnish.