Calamares en su Tinta

Calamares en su Tinta

Tender squid simmered in a dark, briny sauce built from their own ink.

Total 1 hr 15 min Makes 4 servings Calories 340/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Shellfish, Wheat

This Spanish classic braises squid in a deeply savory sofrito of onion, garlic, and tomato, finished with squid ink for a glossy black sauce. Serve over white rice or with crusty bread to soak up every bit of the sauce, as is traditional along Spain's northern coast.

Ingredients

  • 2 pounds squid, cleaned, bodies sliced into rings, tentacles reserved
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 tomato, grated or finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 packets squid ink (4 grams each)
  • 1 cup fish stock
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 slice stale bread, crust removed
  • 0 salt, to taste
  • 0 black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 4 cups cooked white rice, for serving

Method

  1. Pat the squid rings and tentacles dry with paper towels and set aside.

  2. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.

  3. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  4. Stir in the grated tomato and tomato paste and cook, stirring often, until the mixture darkens and thickens slightly, about 5 minutes.

  5. Pour in the white wine and simmer, scraping the bottom of the pan, until reduced by half, about 3 minutes.

  6. Tear the bread into pieces and stir it into the sauce along with the smoked paprika and bay leaf; this will help thicken the sauce as it cooks.

  7. Whisk the squid ink packets into the fish stock until smoothly dissolved, then pour into the pan and stir to combine.

  8. Bring the sauce to a simmer, cover partially, and cook over low heat, stirring occasionally, until deepened in flavor, about 20 minutes.

  9. Remove the bay leaf and purée the sauce with an immersion blender until smooth, then return it to the pan.

  10. Season the sauce with salt and pepper, then add the squid rings and tentacles. Simmer gently until the squid is just tender, about 10 minutes; avoid overcooking or the squid will turn rubbery.

  11. Taste the sauce and adjust the seasoning with salt and pepper as needed.

  12. Spoon the calamares and sauce over cooked white rice, garnish with chopped parsley, and serve hot.

Related recipes

Rate this recipe

★ 3.2 (1)

Comments

    Log in to comment.

    Calamares en su Tinta

    This Spanish classic braises squid in a deeply savory sofrito of onion, garlic, and tomato, finished with squid ink for a glossy black sauce. Serve over white rice or with crusty bread to soak up every bit of the sauce, as is traditional along Spain's northern coast.

    1 hr 15 min 4 servings 340 cal

    Ingredients

    • 2 pounds squid, cleaned, bodies sliced into rings, tentacles reserved
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 1 green bell pepper, finely chopped
    • 4 cloves garlic, minced
    • 1 tomato, grated or finely chopped
    • 2 tablespoons tomato paste
    • 1/2 cup dry white wine
    • 2 packets squid ink (4 grams each)
    • 1 cup fish stock
    • 1 bay leaf
    • 1 teaspoon smoked paprika
    • 1 slice stale bread, crust removed
    • 0 salt, to taste
    • 0 black pepper, to taste
    • 2 tablespoons chopped fresh parsley, for garnish
    • 4 cups cooked white rice, for serving

    Method

    1. 1

      Pat the squid rings and tentacles dry with paper towels and set aside.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.

    3. 3

      Add the garlic and cook, stirring, until fragrant, about 1 minute.

    4. 4

      Stir in the grated tomato and tomato paste and cook, stirring often, until the mixture darkens and thickens slightly, about 5 minutes.

    5. 5

      Pour in the white wine and simmer, scraping the bottom of the pan, until reduced by half, about 3 minutes.

    6. 6

      Tear the bread into pieces and stir it into the sauce along with the smoked paprika and bay leaf; this will help thicken the sauce as it cooks.

    7. 7

      Whisk the squid ink packets into the fish stock until smoothly dissolved, then pour into the pan and stir to combine.

    8. 8

      Bring the sauce to a simmer, cover partially, and cook over low heat, stirring occasionally, until deepened in flavor, about 20 minutes.

    9. 9

      Remove the bay leaf and purée the sauce with an immersion blender until smooth, then return it to the pan.

    10. 10

      Season the sauce with salt and pepper, then add the squid rings and tentacles. Simmer gently until the squid is just tender, about 10 minutes; avoid overcooking or the squid will turn rubbery.

    11. 11

      Taste the sauce and adjust the seasoning with salt and pepper as needed.

    12. 12

      Spoon the calamares and sauce over cooked white rice, garnish with chopped parsley, and serve hot.