Fish & SeafoodDifficulty: hard

Chipirones en su Tinta (Squid in its Own Ink)

Name: Chipirones en su Tinta (Squid in its Own Ink)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg small squid (chipirones), cleaned, ink sacs reserved; 2 onion + 4 garlic, very finely chopped; 400 g crushed tomato; 100 ml white wine; 200 ml fish stock; 2 tbsp olive oil; 2 ink sacs or 2 sachets squid ink); 1 bay leaf, parsley; Salt, pepper

Basque classic: tiny squid braised in their own ink until the sauce turns black velvet — dramatic and deeply savoury.

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Instructions

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1Clean the squid, keeping the ink sacs; leave the small ones whole, cut large ones in rings.

2Soften the onion and garlic in olive oil very slowly, 12 minutes, until sweet and golden.

3Add the tomato; cook 8 minutes; add the wine and stock; simmer 5 minutes.

4Blend the sauce with the ink until jet black and smooth.

5Add the squid and bay leaf; simmer gently 40–45 minutes until tender.

6Rest 10 minutes; serve with white rice — the contrast is the point.