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Recipe of baby squid in its ink

Squid recipe in its ink

🕒 60m 👤 4

There are those who think that cooking succulent squid in their ink is the most complicated thing in the world, the truth is that it is the opposite. To prepare this dish you just have to be very careful when cleaning the shellfish so as not to break the ink bag, the rest is very simple. If you dare to cook it, follow our instructions and you will see how easy it is.

To accompany this meal we suggest a white rice with leeks, which will be yummy if you bathe it on top with the squid sauce. Our mouths are watering! That said, we don’t take any more time, we are going to cook the best squid in its ink that you are going to eat in your life, yours!


  • 32 squid
  • two onions
  • 1 tomato big
  • 3 teeth of Garlic
  • C / N fish broth
  • Olive oil
  • Salt and pepper
  • Parsley for garnish

Preparation of squid in its ink

  1. We start by cleaning the squid. To do this, pull the tentacles to extract everything inside. Also remove the feather that remains inside the squid along with the mouth, eyes and guts. Rinse with plenty of water so that they are very clean and without traces of sand.
  2. Place the ink bags on a plate and then carefully break each one apart with the help of a spoon. Discard the bags, dilute the ink with a little water, and add to a glass. If the amount of ink was low, you can add commercial ink. Reservation.
  3. Peel, wash and cut the onion into very small squares, like the garlic cloves. Also cut the tomato into cubes.
  4. In a saucepan, add plenty of olive oil and when it is hot, sauté the onion and garlic until golden brown.
  5. Then add the tomato, squid and fish stock until all the ingredients are covered. Cook for 40 minutes over medium low heat with the pan covered.
  6. After 25 minutes of cooking, add the ink with salt and pepper to taste to the casserole. Stir, cover the pan again and continue cooking over medium low heat.
  7. When the cuttlefish are tender, we remove them from the casserole and we pass the sauce through a strainer to eliminate the rest of the ingredients. Add the squid and the strained sauce to the casserole again.
  8. Let the squid boil in their ink for 5 minutes and then turn off the heat. Serve each serving garnished with a sprig of parsley. Take advantage!

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