Inked Squid Recipe

Name: Inked Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kilograms squid cleaned and sliced; 3 onions large, peeled and julienned; vegetable oil; 2 garlic cloves peeled and diced; 1 cayenne pepper seeded and diced; squid; 2 1/2 ounces wine; 4 ounces water; fresh parsley diced; salt

Servings: persons

2 kilograms squid cleaned and sliced
3 onions large, peeled and julienned
vegetable oil
2 garlic cloves peeled and diced
1 cayenne pepper seeded and diced
squid
2 1/2 ounces wine
4 ounces water
fresh parsley diced
salt

1
First clean the squid by separating body from tentacles (or ask your fishmonger to do this for you). Reserve the tentacles for another occasion.
2
Slice the squid bodies into finger-width pieces.
3
Soften the onions in a large pot with a couple tablespoons of oil.
4
In a large mortar and pestle, grind together the garlic, salt, and cayenne pepper.
5
Add the squid ink to the garlic and continue mashing. Then mix in the water and wine and set aside.
6
Add the squid to the onions and cook until opaque and white. Add the parsley and mix well.
7
Add the mixture from the mortar and pestle.
8
Add to the large pot and simmer for 1 hour. Salt to taste.

112

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 kilograms squid cleaned and sliced, 3 onions large, peeled and julienned, vegetable oil, 2 garlic cloves peeled and diced, and more.

Yes, Inked Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Inked Squid

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