Squid in black ink sauce is a Spanish classic. The colour might put more than one off, but do not be confused by its appearance, because this is a hell of a dish….It tastes so good, that you will be begging for more.
How to make it!
Clean the baby squids and chop them into cubes. Separate the ink bags and place them in a glass with a little bit of rock salt and water.
Chop a big Spanish onion, a small carrot, a clove of garlic, three tomatoes and a green pepper.
Cook the vegetables all at once, at a moderate heat until they are soft.
Now put the heat hight and add a bit of white wine. Let the wine reduce for 2 minutes, and cover the vegetables with fish stock.
Let it cook for 10 minutes.
Blend the sauce and pass it through a sieve colander,add more water if the sauce is too thick.
Bring it back to a boil and add the all the squid ink bags.
Boil for 5 minutes till the sauce is really dark, and add the chopped squid.
Cover the pan and cook it all for 20 to 25 minutes on a low heat, or until the squid is soft. Add salt if necessary.
And that´s it!! Now… do not forget your bread for dipping into the sauce.