Main course

Calamares en su Tinta

A dish that gently braises squid in a smooth onion-tomato sauce enriched with white wine and ink for a clean, deep seafood flavor.

What you’ll need

• squid: 1200 g
• squid ink: 40 g
• onion: 250 g
• tomatoes: 400 g
• white wine: 200 ml
• fish stock: 500 ml
• olive oil: 50 ml
• garlic: 18 g
• bay leaves: 2 pcs
• salt: 10 g

How to make it

1. Clean the squid, removing the innards, beak, and transparent quill, then rinse and dry thoroughly. Cut the bodies into 1.5 cm rings and leave the tentacles whole or separated.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.