Hello hello dear friends of Paulina Cocina. The recipe for squid in its ink that we are going to talk about makes us feel very cultured. It was mentioned in Spanish literature, including works by authors such as Gabriel García Márquez and Julio Cortázar, where it is described as a delicacy that awakens the senses.
And it is no wonder because its color, aroma and flavors make it a complete dish in many ways. Although they originate from Spain, calamari in its ink has gained popularity in other countries and is served in Mediterranean restaurants around the world.
Very easy to make at home, the only requirement is that you like seafood and choose carefully each product you are going to use.
About squid in its ink
Calamares en su ink is a traditional dish of Spanish cuisine that stands out for its deep flavor and its characteristic dark color. To prepare them, fresh squid is used that is cooked in its own ink, which gives it its distinctive color and flavor. It is a delicious option for those who enjoy the marine flavors and tender texture of squid.
As for the squid rings in their ink, they are a smaller and more convenient variant of this traditional dish. Squid rings are pieces of squid cut into rings and cooked in the same squid ink sauce. This version is very popular as an appetizer in bars and restaurants, just like rice with squid and Andalusian-style squid.
Place of origin of squid in its ink
Squid in its ink are originally from Spanish gastronomy and they have become a classic dish of Spanish cuisine. The recipe is believed to have originated in the Cantabria region in northern Spain and from there it spread throughout the country and beyond its borders.
Although it can be found in many restaurants throughout the year, squid in its ink are especially popular during squid season. In some parts of Spain, such as the Basque Country, it is considered a seasonal delicacy and is enjoyed mainly during autumn and winter.
What is pota?
Squid in its ink is a dish similar to squid in its ink but instead of using squid, it is prepared with squid, which is a larger type of squid with firmer meat. This is usually used for recipes such as stuffed squid.
As with squid, squid in its ink is distinguished by its delicious ink sauce that gives it its characteristic intense black color and deep seafood flavor. The preparation of the squid in its ink follows a similar technique to that of the squid in its ink.
As with squid in its ink, squid in its ink is commonly served with white rice or bread that helps absorb the tasty black sauce and balance the flavors.
A recipe that adapts to tastes and regions
It is a traditional dish of Spanish cuisine that stands out for its unique flavor and visually attractive presentation. The key to this dish lies in the use of squid ink, which gives it its characteristic intense black color and a deep seafood flavor.
The preparation of squid in its ink may vary depending on the region and personal taste., but in its essence it is about cooking fresh squid in a rich sauce made with its own ink. Spices such as paprika, bay leaf and white wine can be added to the main ingredients to enhance the flavor. The squid is cooked in this sauce until it is tender and infused with all the flavors.
The result is an extremely flavorful dish that is commonly served with white rice, which acts as a perfect complement by absorbing the dark sauce and providing a balance of flavors. It can also be served with crusty bread to enjoy every drop of the delicious ink sauce.
Plating the squid in its ink
Presentation is important in this dish and it is usually served in a deep plate or casserole so that diners can appreciate the richness of the sauce and the tender texture of the squid.
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Squid in its ink recipe
Yield: 4 portions
Preparation time: 45 minutes
- 500 gr squid rings
- 1 large onion
- 2 cloves of garlic
- 2 ripe tomatoes
- 1/2 cup dry white wine
- 2 sachets of squid ink
- Extra virgin olive oil
- Salt and pepper to taste
- 1 bay leaf
- White rice or bread to accompany
How to make squid in its ink
- Rinse the squid rings with cold water and drain well. In a large saucepan, heat two tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent.
- Add the peeled and chopped tomatoes and cook for about 5-7 minutes until the mixture is homogeneous. Add the squid rings and cook for 5 minutes, stirring occasionally.
- In a small bowl, dissolve the squid ink in the white wine. Add to the casserole and stir well.
- Add the bay leaf, season with salt and pepper to taste and reduce the heat to low. Cook for about 20-25 minutes until the squid is tender and the sauce has thickened.
- Serve the squid in its hot ink, accompanied by white rice or bread to dip in the sauce.