Thursday, 28 November 2013

Ink Squid

I love fish and seafood, and I take any opportunity to eat plenty of it. I was in Spain this week visiting my mother and I went to the supermarket where I saw some yummy squid that I had to have!
My mum always lets me cook, so that makes it easy, I can have whatever I want ;)
The ink in this dish comes from the squid, so it's all natural. The squid has a little bag inside of it with the ink, which can be used in the sauce to give it the dark colour. If you buy the squid prepared and the insides have been removed, you can buy an ink sachet separately. I've bought them in London in a local fishmonger or at Carluccio's (Nero di seppia). These sachets are long life, I think they are pasteurised, so I always have a couple in the fridge just in case. The taste is a bit salty and a bit fishy.
Cooking the squid is easy, all you need is a bit of time.

Ingredients: Nothing needs to be in a particular proportion, so you can do the same recipe with any amount of squid. I'll list the ingredients that I used but feel free to have more or less of anything, it won't make a huge difference to the dish.

1 tablespoon of olive oil
1 onion thinly chopped
2 garlic cloves thinly chopped
1/2 kilos of squid cut in chunks (plus one/two ink squid bags or a sachet)
2 tablespoons of tomato sauce
4/5 tablespoons of water to dilute the ink

Preparation: Heat the olive oil in a large pot (will have to fit the squid) and add the onion and garlic.
Let it cook at a low heat and stir some now and then until the onion is slightly translucent.
Now add the squid, stir a bit, add the tomato sauce and the ink previously diluted in water.
This will now have to be cooked at low heat for around an hour. The test to see if it's done is to taste one piece, the squid should be tender.
I like to serve it with rice, boiled the Spanish way, with salt and plenty of water as if it was pasta, then drained in a colander and cooled under cold water. To finish it, fry it in a pan where you've previously browned a couple of chopped garlic cloves.

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