Squid in its Ink

Recipes of Fish and Seafoods

Spain Cooking

Ingredients serves 6

  • 1 lb squid, cleaned and cut into pieces
  • ½ cup olive oil
  • 3 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon flour
  • 1 bay leaf
  • 1 cup tomato sauce
  • 1 cup white wine
  • 4 sacs squid ink
  • Salt and pepper
  • 2 tablespoons hot sauce
  • Toasts or crackers to accompany


1 Heat oil in frying pan over medium heat. Add green onions and cook 5 minutes without browning. Add the garlic if using. Add the squid and flour. Stir to mix and add the bay leaf, tomato sauce, and wine.

2 While the squid is simmering mash the ink sacs in the sieve with the back of a spoon to press out as much as of the ink as possible. Pour the water over the ink sacs and mash again to force out any remaining ink. The water should become dark and opaque. Add the squid ink. Stir to mix and cook another 20 minutes.

3 Correct seasoning, add the hot sauce, and remove the bay leaf.

4 Serve with toast or crackers.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

The flavor of this dish is essentially conditioned by the squid ink that asks for a wine that has good body and a certain roundness in its texture but not very tannic be cause of the saltiness of the ink. The best options are Merlot or even a varietal Syrah.

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