Baby Squid In Ink Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BABY SQUID IN INK SAUCE



Baby Squid in Ink Sauce image

Chipirones en su tinta are a classic Basque dish made from line caught baby squid cooked in a sauce made with cuttlefish ink. The origin of this dish is quite debatable, some say that the influence of using squid ink in Basque cuisine comes from the Philippines through Jesuit missionaries who travelled to Asia during the 17th Century. The only other European dish made with squid ink is 'risotto nero' which originated in Venice, a commercial city heavily influenced by Jesuits. Basque chipirones does share a lot of similarities with a classic Philippinnes dish called 'adobong pusit' made from squid cooked in rice vinegar and soya sauce, fried with a garnish that contains squid ink. The jet black colour of this sauce is quite striking and will certainly raise some eye brows. However, this sauce is so moorish it will make your dinner guests dunk their bread until they clear the whole plate. This sauce has a beautiful balanced sweet flavour coming from the red onions, it is hearty and brings real earthiness to the dish, demonstrating once again how Basque food is inventive yet humble food. The sauce is really a vegetable cream enriched with the ink. I recommend using cuttlefish ink rather than squid ink, purely because squid ink is less dense and intense in flavour because squid live in deep waters with less natural light, whilst cuttlefish tend to live close to the surface taking on more natural light and making their ink more intense in flavour. Chipirones should be made a day in advance, so the squid really takes on the flavour of the sauce and they develop a soft texture.

Provided by Javier De La Hormaza

Categories     Basque Recipes, Recipes, Spanish Fish Recipes, Spanish Starters & Appetisers

Yield 4 people

Number Of Ingredients 11

32 whole baby squid
8 tbsp extra virgin olive oil
3 red onions, finely sliced
1 green pepper, finely sliced
1 beef tomato, finely chopped
45g cuttlefish ink
1 small piece of stale bread, toasted and finely chopped
100ml fish stock
100ml txakoli white wine or any other dry white wine
100ml Spanish brandy
Fine sea salt

Steps:

  • Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come into contact with. Wash the body under cold running water. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. Pull with your hands the side fins from each squid and finely chop them together with the tentacles. Stuff this mix into each squid and close the top with a wooden toothpick. Set aside.
  • To make the ink sauce, use a medium size saucepan and heat 4 tablespoons of olive oil. Add the sliced red onions and green pepper and cook on a gentle heat for 30 minutes until they are very soft. Add the chopped tomatoes and cook for a further 10 minutes on a low heat. Add the txakoli wine and reduce the liquid by half. Add the squid ink and cook for 2 minutes. Add the fish stock, season the sauce with sea salt and cook for a further 20 minutes on a low heat. Check the seasoning of the sauce and place in a food processor or blender. Blend until fully combined, the sauce should have the consistency of a tomato sauce. If you need to thin it down slightly add some more fish stock. Pour the sauce into a medium size pan and keep hot.
  • To cook the squid, you need to do this in 4 batches. Heat 1 tablespoon of oil per batch until smoking hot. Fry the squid very quickly in the hot oil, for about 2 minutes each side, season with salt and pour in one quarter of the brandy to deglaze the pan, spoon the squid into the hot squid ink sauce. Repeat this process with the rest of the squid.
  • Once all the squid is in the sauce, cover with a lid and cook on a low heat for 30 minutes or until the squid is tender. Serve with some bomba or short grain rice, fried in olive oil and garlic and cooked for 17 minutes in fish stock. Sprinkle with freshly chopped flat-leaf parsley.

CHIPIRONES EN SU TINTA (STUFFED BABY SQUID IN ITS OWN INK)



Chipirones en su tinta (Stuffed Baby Squid in its own ink) image

Don't be put off by the color of the ink! This is one of the best dishes I tried while in Spain, and is well worth the time it takes to prepare. My friend had to convince me to try this one, but once I did, I realized it is one of the finest foods on the face of the Earth!! Try it and see for yourself!

Provided by canarygirl

Categories     Squid

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs small squid, cleaned,reserving tentacles and wings
1/2 lb shrimp, peeled and deveined
4 medium onions, divided
4 cloves garlic, divided
1 red pepper, divided
1/2 green pepper, divided
2 cups tomato sauce, divided
2 packets squid ink
6 tablespoons olive oil, divided,approximate
1/4 cup chopped parsley
1 cup white wine
2 -3 tablespoons breadcrumbs, to taste
flour
salt

Steps:

  • First, prepare filling.
  • Chop tentacles, wings, and shrimp.
  • Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
  • Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat.
  • Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
  • Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
  • About 20 minutes or so.
  • Now prepare the sauce.
  • Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat.
  • Sauteé the remaining onion, garlic, red and green peppers until soft.
  • Add chopped parsley and remaining tomato sauce.
  • Cook about 5-10 minutes until flavors meld a little.
  • While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
  • Add diluted ink to sauce, and allow to cook 10 more minutes.
  • Pureé sauce and reserve.
  • Now prepare the squid.
  • Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
  • Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
  • Drain on paper towels.
  • Serve stuffed squid over white rice and with sauce poured over.
  • Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.

Nutrition Facts : Calories 397.3, Fat 16.6, SaturatedFat 2.6, Cholesterol 400.5, Sodium 751.2, Carbohydrate 23.1, Fiber 3.4, Sugar 8.4, Protein 31.8

SQUID IN RED WINE SAUCE



Squid In Red Wine Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional

Steps:

  • Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
  • Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 0 grams

More about "baby squid in ink sauce recipes"

SQUID IN BLACK INK SAUCE RECIPE - QUERICAVIDA.COM
squid-in-black-ink-sauce-recipe-quericavidacom image
5. Bring the pot back to a boil, add the bay leaf, lower the flame to a simmer, and let it cook 40 to 45 minutes until the squid is soft. Taste it occasionally; add …
From quericavida.com
Cuisine Spanish
Category Entree
Servings 4
Total Time 1 hr 15 mins
  • Begin by cleaning the squid. Pulling the head and tentacles out, look for the ink sacks. Be careful not to puncture them. Pull each sack out and place them in a separate small bowl. Then continue cleaning the squid, pulling off the skin, separating the tentacles from the head (keep the tentacles, throw out the head), pulling out the cartilage and ultimately chopping the body into squares.
  • Sauté the onion and the squid in olive oil in a medium sized sauce pan over a medium heat. You will begin to see that the squid and the onion will release water while cooking. When onion is translucent; add the tomato sauce, and combine it well. Once it is mixed, add the paprika and stir. Then add the garlic, salt and parsley the ones you mashed in mortar. Mix everything and lower the heat.
  • Take a fine strainer and place the three ink sacks into it. Hold the strainer over your pot and crush the ink sacks with a spoon so that the ink drips into the pot. Make sure the sacks do not go in the pot. Pour some water over the ink sacks through the strainer to get as much ink as possible out of them. If there is any ink left in the bowl where you kept the sacks, pour the rest of the water in bowl, swirl it around, and pour it into the pot, too.


SPAGHETTI AL NERO DI SEPPIA (SPAGHETTI WITH SQUID INK)
spaghetti-al-nero-di-seppia-spaghetti-with-squid-ink image
2019-01-19 Directions. In a large pan, gently sauté the chopped garlic, parsley and peperoncini or red pepper flakes in olive oil until the garlic is just beginning to turn brown. (Remove the peperoncini if using.) Add the cut up squid, give it a …
From memoriediangelina.com


SEARED BABY SQUID WITH PARSLEY AND GARLIC RECIPE - THE …
seared-baby-squid-with-parsley-and-garlic-recipe-the image
2021-08-13 In a medium bowl, combine the garlic and parsley and toss to blend. Set aside. In a large skillet over high heat, heat the oil until hot but not smoking. Add the squid and tentacles and sear for 1 minute, tossing for even cooking. …
From thespruceeats.com


SQUID INK LINGUINE RECIPE - GREAT ITALIAN CHEFS
squid-ink-linguine-recipe-great-italian-chefs image
Method. 1. Pour the oil in a large saucepan set over a medium heat. Add the garlic and allow it to infuse in the oil for a couple of minutes. 60ml of extra virgin olive oil. 3 garlic cloves. 2. Discard the garlic and add the squid. Sauté for 2 …
From greatitalianchefs.com


10 BEST BABY SQUID RECIPES | YUMMLY
10-best-baby-squid-recipes-yummly image
2022-10-03 soy sauce, baby squid, chilli flakes, crusty bread, tomato ketchup and 6 more Fried Calamari – Best Homemade The Woks of Life baby squid, black pepper, salt, cornmeal, baby squid, semolina flour and 10 more
From yummly.com


EASY SQUID PASTA WITH MARINARA SAUCE - POSH JOURNAL
2020-12-21 Step 1. Make Marinara Sauce. First, sauté garlic just until fragrant. After that, add white wine and cook until the liquid is reduced to about half the quantity. Next, add clam juice, …
From poshjournal.com


BABY SQUID, PICKLED CELERY, INK SAUCE RECIPE FROM FINDING FIRE BY ...
Quantity Ingredient; 8: medium baby (loligo) squid: 1: head celery, with leaves: 20g: sea salt, plus extra to season: 50ml: fruity, mild extra-virgin olive oil, such as arbequina or koroneiki
From cooked.com


BLACKED: 20 FOOD ITEMS MADE WITH SQUID INK | THERECIPE
2018-10-29 There were two different options, Diamond and Pearl, both of which featured a black pepper-infused patty and various black-colored items. The bun and cheese were colored with …
From therecipe.com


SQUID IN INK SAUCE - RECIPE - YOUTUBE
recipe: squid cooked in their own ink sauce. easy & believe you me: gorgeous! txipiroiak, receta: calamares en su tinta: clean the squid as shown and keep t...
From youtube.com


CANNED SQUID IN INK SAUCE RECIPE
If you re looking for Canned Squid In Ink Sauce Recipe up to date you've reached the perfect location. We have 7 images about canned squid in ink sauce recipe adding images, photos, …
From vandematramdownloadmp364737.blogspot.com


FRIED BABY SQUID IN FISH SAUCE - MựC RIM MắM - HELEN’S RECIPES ...
2021-10-15 Top the baby squid with some cornstarch. Heat some oil in a pan and fry the squid for about 5-6 minutes until quite a golden brown. To make the sauce, in a small bowl, combine …
From helenrecipes.com


SQUID INK PASTA WITH SEAFOOD AND WHITE WINE SAUCE - SOMEBODY …
2021-02-14 Add the chilli and tomatoes. Stir constantly for a minute or two just until the garlic starts to colour. Then add in the defrosted seafood and pour in the white wine. Increase the …
From somebodyfeedseb.com


WHAT SAUCE GOES WITH SQUID INK PASTA? (10 BEST SAUCES)
10. Gorgonzola Sauce. I also like to use Gorgonzola sauce with squid ink pasta. I find that the creaminess of the cheese and the richness of the sauce go well together, and it complements …
From happymuncher.com


SQUID INK PASTA WITH BABY SQUID - THE SPANISH RADISH
Step 2 – Prepare the base sauce. In a large pot, add some water and a pinch of salt bring to a boil. Add pasta and cook until al dente (around 10 minutes on medium-high heat).
From thespanishradish.com


SQUID INK SAUCE (SALSA TINTA) RECIPE - EASY RECIPES
Squid in Black Ink Sauce Recipe. Fine sea salt & pepper. Shaved Parmesan cheese for garnish. 1/2 cup grape tomatoes halved. NOW Directions: Fill a large pot with water and bring to a boil. …
From recipegoulash.cc


SQUID WITH SQUID INK AIOLI RECIPE - FOOD NEWS
Step 1. Heat 2 tbsp oil in a large frying pan and fry the onion, celery, and bay leaves for 3 minutes until soft. Add the squid and cook on a low heat for 20 minutes until the squid is tender. Step …
From foodnewsnews.com


11 BEST SQUID RECIPES - IZZYCOOKING
2022-06-30 Cook over medium heat until the garlic starts to become a light golden brown. Increase the heat to high and add the squid. Mix well and cook for 2-3 minutes until the squid …
From izzycooking.com


Related Search