Marching some caps of squid in its ink. A basic of the traditional within the reach of any cook whatever their experience.

Recipes like this are the ones that are needed in every home. It's practical, simple, it can be frozen, it can be taken out to eat and, best of all, it is inexpensive. I mean, what is a recipe 10.

It can also be prepared with both squid and squid. Both are very similar both in appearance and in culinary characteristics, although the squid is usually somewhat more economic than squid.

True to tradition, we can serve squid in its ink accompanied by White rice. So our recipe will be very balanced in nutrients and it will be a perfect dish to eat.

Squid in ink

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This inexpensive and easy recipe is perfect to freeze or take to work.

Mayra Fernandez Joglar

Kitchen: cuisine
Recipe type: Fish
Calories: 190
Rations: 6

Preparation time: 5M
Cooking time: 1H
Total time: 1:5 p.m.

Ingredients

300 g onion
2 cloves of garlic
50 g olive oil
100 g of tomato paste
1000 g squid
4 bags of squid ink
200 g of white wine
Salt and pepper
1 tablespoon cornstarch (optional)
Parsley (optional)

Preparation

We peel the onions and cut them into quarters. We also peel the garlic. We bite during 4 seconds at speed 5. Remove and drain the excess water from the onions.
Meanwhile, we put the oil in the glass and heat it for 5 minutes, Varoma temperature, speed 1. After time we add the chopped onions and garlic and sauté for 10 minutes, Varoma temperature, speed 1.
Next we add the crushed tomato and we prolong the cooking other 10 minutes, Varoma temperature, speed 1. At the end we grind for 5 seconds, speed 5. We lower the sauce towards the blades and add the washed and chopped squid. We fry for 5 minutes, Varoma temperature, left turn, spoon speed.
At the end of the time, we add the squid ink diluted in a little water and the white wine, we program 25 minutes, Varoma temperature, left turn, spoon speed.
At the end of the time we check the cooking. If the sauce is very watery, add a tablespoon of cornstarch in a little water, add salt and pepper and continue cooking for another 5 minutes, Varoma temperature, left turn, spoon speed. If, on the other hand, the sauce is bound, we will only have to add salt and pepper and prolong the cooking. 2 minutes, Varoma temperature, left turn, spoon speed.
We finish by checking that the squid are tender. Serve and sprinkle a little chopped parsley.