Squid in Ink with Rice

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Small squids can be cooked whole; otherwise, they should be cut into large pieces. To properly prepare the squid: pull the head away from the body, and the insides will separate on their own. If the recipe requires the ink sac, cut it out from the other insides and set it aside in a bowl of water. Cut the tentacles from the head if needed, and squeeze out the hard 'beak' (this can now be discarded along with the head). Fold back the mantle walls and remove the chitinous plate. Rinse thoroughly under cold water, cleaning the flesh from the membrane, and dry with a towel.

Ingredients

Olive Oil - 6 fl oz
Squid - 2 lbs
Onion - 2 lbs
Garlic - 1 clove
Parsley - 2 stems
Squid Ink Pasta - 1 can
Passata Tomato Sauce - 2 tablespoons
Dry White Wine - 5 tablespoons
Salt - to taste

Step by Step guide

Step 1

In a ceramic pot, combine finely chopped onion and garlic, add olive oil, and gently heat. Cook, stirring occasionally, over low heat for about 10 minutes or until the onion becomes soft but has not yet started to change color.

Step 2

Now add the squid mantles to the pot and simmer, stirring occasionally, for another 15 minutes. At the same time, crush the squid ink sacs with parsley and add the packaged ink.

Step 3

Pour the resulting mixture into the pot with the onion, add tomato sauce and wine. Cook over low heat for about 10 minutes. If the sauce seems too thin, add breadcrumbs for thickness. Season with salt to taste and serve.