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Calamares en su Tinta
Cuban Style
Tender squid simmered in its own ink with a sofrito of onions, peppers, garlic, and tomatoes, creating a rich, dark, and deeply flavorful sauce.
đ§ Ingredienser
- 1 kg Cleaned squid(tubes and tentacles, cut into rings)
- 4-6 Squid ink sacs(reserved from squid, or purchased separately)
- 3 tbsp Olive oil
- 1 large Yellow onion(finely chopped)
- 1 medium Green bell pepper(finely chopped)
- 4 cloves Garlic(minced)
- 2 medium Ripe tomatoes(peeled, seeded, and chopped)
- 2 tbsp Tomato paste
- 1/2 cup Dry white wine
- 1 cup Fish broth or water
- 1 Bay leaf
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
If using whole squid, carefully extract the ink sacs, being careful not to break them. Reserve them for later. Clean the squid, removing the beak, quill, and skin. Cut the bodies into 1-inch rings and leave the tentacles whole or cut in half.
đĄ Proffstips: Many fish markets sell pre-cleaned squid, which saves time. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 8-10 minutes.
â±ïž 10 minutesđĄ Proffstips: A good sofrito is the base of many great dishes. - 3
Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste, cooking for another 5 minutes until the tomatoes break down.
â±ïž 6 minutesđĄ Proffstips: Cooking the tomato paste for a minute or two helps to deepen its flavor. - 4
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
â±ïž 3 minutes - 5
In a small bowl, gently squeeze the ink from the sacs into the fish broth or water. Whisk to combine. Add this ink mixture to the pot along with the bay leaf, smoked paprika, salt, and pepper.
đĄ Proffstips: If using purchased squid ink, follow package instructions for dilution. - 6
Add the squid rings and tentacles to the pot. Stir to coat them evenly with the sauce. Bring the mixture to a gentle simmer.
đĄ Proffstips: Avoid boiling the squid, as it can become tough. - 7
Cover the pot and reduce the heat to low. Simmer gently for 30-40 minutes, or until the squid is tender and the sauce has thickened. Stir occasionally.
â±ïž 40 minutesđĄ Proffstips: The squid will release its own liquid, contributing to the sauce. - 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
đĄ Proffstips: The sauce should be rich and dark, with a slightly briny flavor. - 9
Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with white rice to soak up the delicious sauce.
đĄ Proffstips: Crusty bread is also excellent for dipping.
đĄ Proffstips
- âThe quality of the squid ink is crucial for the color and flavor.
- âDon't overcook the squid; it should be tender, not rubbery.
- âThis dish benefits from resting for a few minutes before serving, allowing the flavors to meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cayenne pepper for a spicy kick.
- Some recipes include a splash of sherry or rum for added depth.