Squid Cooked in it’s Own Ink - Tapas
A dark rich, succulent dish - rendering the squid soft and tender and full of good flavour
Preparation time: 15-25 minutes Quantity: Serves 6 Cooking time: 40 minutes or so
Ingredients
1 kg/ 2 lb Squid with ink sacks intact
2 tablespoons flour
60 ml vegetable oil
1 onion - finely diced
2 garlic cloves- crushed
150 ml White Wine
1 red pepper -small dice
1/2 fresh lemon juice
seasoning
2 tablespoons parsley
Method
- Wash the squid, remove the innards and retain the ink sack, remove the see through back bone, the head and the outer slimy skin
- So - you have the squid tube, the tentacles and the ink sack
- Cut the squid in to rings and chop up the tentacles in to bite sized pieces
- Cover in the flour and shake of excess -leave aside
- Meanwhile heat the oil and cook of the onions, until soft without colour
- Add the squid and garlic and cook for a few minutes to seal
- Pour in the wine and simmer for 20-30 minutes
- Add the peppers, ink sacs, lemon juice and season
- Simmer for a further 10-15 minutes until the squid is tender (add a touch of water if too dry, but cook gently to retain liquid)
- Correct the seasoning to taste serve with the parsley sprinkled on top