55 minutes
A traditional Basque dish featuring tender baby squid cooked in a savory ink sauce, served optionally over plain rice and garnished with fresh parsley.
Large Onion, chopped
each
tablespoons
Garlic Clove, finely chopped
each
Large Tomato, peeled and chopped
each
cups
cups
teaspoons
to taste
to taste
Squid Ink, 1 or 2 packets
0 grams
Baby Squid, cleaned
0 lb
Plain Rice
optional
Flat Leaf Parsley, chopped
tablespoons
1. Sauté Onions
Start by heating 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and let it sauté for about 20 minutes, stirring occasionally. The onion should turn soft and golden, which will create a sweet, caramelized base for the sauce.
2. Add Garlic and Tomatoes
Next, add the finely chopped garlic and the peeled, chopped tomatoes to the pan. Cook this mixture for about 5 to 8 minutes, until the tomatoes break down and blend with the onions, creating a fragrant and flavorful base.
3. Add Liquids and Seasoning
Pour in the dry white wine, fish stock, and sprinkle in the sugar along with a pinch of salt and pepper. Stir in 1 or 2 packets of squid ink, depending on how intense you want the sauce to be. Bring this mixture to a gentle simmer and let it cook for 10 minutes. This allows the flavors to meld together and the sauce to thicken slightly.
4. Prepare Squid
While the sauce is simmering, prepare the squid. Slice the cleaned baby squid into rings. Heat the remaining olive oil in a large skillet over medium-high heat. Quickly fry the squid for just 1 to 2 minutes, until they are opaque and slightly firm. Be careful not to overcook them, as they can become tough.
5. Combine Squid and Sauce
Combine the fried squid with the ink sauce in the saucepan. Let everything cook together for an additional 5 minutes, allowing the squid to absorb the rich flavors of the sauce.
6. Serve
Serve the tender squid in its savory ink sauce hot, over a bed of plain rice if you like. Garnish with chopped flat-leaf parsley for an optional touch of freshness and color. Enjoy this Basque delicacy that brings the taste of the sea right to your table.
Introduce a bit of heat by adding a pinch of red pepper flakes, a diced jalapeño, or a small amount of Spanish smoked paprika (pimentón picante) to the sauce. This will give the dish a warm, spicy undertone.
Incorporate fresh herbs such as thyme, rosemary, or parsley into the sauce. Finely chop the herbs and add them towards the end of cooking to preserve their fresh flavor and aroma.
For a tangier sauce, add a spoonful of tomato paste or a few chopped sun-dried tomatoes. This will introduce a new layer of umami and acidity that complements the squid ink.
A splash of sherry vinegar or balsamic reduction drizzled over the finished dish can cut through the richness and add a complementary acidic note.
Add the zest of a lemon or an orange to the ink sauce. This will infuse a subtle, bright citrus note into the rich, earthy flavors of the ink, providing an uplifting contrast.
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