Squid in its ink with a special touch

They are delicious squid in ink, accompanied by white rice or cooked potato is a very very rich dish. It is a traditional recipe that must be passed on from generation to generation because it is a staple of our gastronomy. In this case, we are going to give you a a different touch to our ink sauce, adding ginger, soy sauce and perrins sauce. A super flavor! You will see.

I especially like the result of the sepia and squid in the Thermomix, because they are really tender. I encourage you to try them and, sincerely, I recommend these two recipes because they are spectacular: Squid with whiskey y cuttlefish with garlic.

Squid in ink

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Squid in its ink with a different touch to our sauce, adding ginger, soy sauce and perrins sauce.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: Fish
• Calories: 230
• Rations: 6

• Cooking time: 60M
• Total time: 1H

Ingredients

• 250 g onion
• 2 slices of ginger without skin
• 2 cloves of garlic
• 50 g olive oil
• 100 g canned crushed tomato
• 800 g of fresh squid cut into rings
• 3 sachets of ink (dissolved in 50 g of water)
• 200 g of white wine
• 1 teaspoon of sugar
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce (Perrins type)

Preparation

1. We put the onion, ginger, garlic and oil in the glass. We chop 4 seconds, speed 5. We program 10 minutes, temperature 120 ° C, turn to the left, spoon speed. 

2. Add the crushed tomato, sugar and sauté 5 minutes, temperature 120 ° C, turn to the left, spoon speed.

3. Add the squid and sauté 5 minutes, temperature 120 ° C, turn to the left, spoon speed.

4. Add the squid ink, the wine, the soy sauce, the Worcestershire sauce and program 30 minutes, temperature 120 ° C, turn to the left, spoon speed.

5. Check that the squid are tender. If not, schedule 5 more minutes.