Basque Squid in Black Ink Sauce — Squid in Their Ink
Basque baby squid simmered in their own ink with onion, leek, and garlic into a glossy black sauce thickened with toasted bread, served over white rice or with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice squid bodies into rings, halve tentacles. Dice onion and leek. Smash garlic cloves. Grate tomato. Tear day-old bread into small pieces. Chop parsley. Set all ingredients near the stove.
Sear
Heat olive oil in a heavy pot over medium-high heat. Season squid with a pinch of salt, sear 90 seconds until just opaque. Transfer to a plate.
Sweat
Lower heat to medium-low. Add diced onion, leek, pinch of salt, and bay leaves. Cook 10 minutes until completely soft and pale gold without browning.
Build
Stir in smashed garlic for 30 seconds until fragrant. Add grated tomato, cook 4 minutes until darkened. Pour in white wine, reduce 90 seconds. Add torn bread and hot fish stock.
Simmer
Whisk squid ink into broth until smooth. Return squid to pot. Season with remaining salt and pepper. Cover and simmer over low heat 18 minutes until squid is tender and sauce turns glossy black.
Finish and plate
Blend half the sauce smooth using a hand blender for a glossy thicker base. Ladle into warm bowls, top with squid, scatter parsley, and serve with toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.