Spanish Squid in Its Own Ink (Calamares en su Tinta)
Mise en Place / Ingredients[11]
- 2 lbs (1 kg) Cleaned squid rings and tentacles
- 4 packets (16g) Squid or cuttlefish ink packets (Nortindal)
- 2 large Finely minced yellow onions
- 3 cloves Garlic cloves, crushed
- 2 units (0.5 cup) Ripe plum tomatoes, grated (or crushed tomato)
- 0.75 cup Dry white wine
- 1 cup Fish stock or seafood broth
- 3 tbsp Extra-virgin olive oil
- 1 tsp Fine sea salt
- 2 tbsp Fresh flat-leaf parsley, finely chopped
- 2 cups Steamed white rice (for serving)
🛒 US Supermarket Brand Guide
Pure briny ink with no bitter additives. • 📍 Specialty Spanish or seafood section.
Cooking Sequence & Checkpoints
Slowly sauté finely minced onions (2 large) and crushed garlic (3 cloves) in extra-virgin olive oil (3 tbsp) with 0.5 tsp sea salt for 15 minutes until deep amber, then stir in grated ripe tomatoes (2 units) and cook 5 minutes until jammy.
✓ Checkpoint: Melting caramelized onion and tomato sofrito.
Whisk squid ink packets (4 packets) into warm dry white wine (0.75 cup) and fish stock (1 cup) until completely dissolved.
✓ Checkpoint: Glossy jet-black liquid.
Add cleaned squid rings and tentacles (2 lbs) and remaining 0.5 tsp sea salt to the sofrito over high heat; sauté 5 minutes until juices release and squid turns opaque (≥145°F / 63°C).
✓ Checkpoint: Opaque firm squid rings.
Pour in the ink-wine-stock mixture. Cover and braise gently at 185°F–195°F (85°C–90°C) for 30 minutes until squid is fork-tender and sauce is unctuous. Garnish with chopped parsley (2 tbsp) and serve with steamed white rice (2 cups).
✓ Checkpoint: Rich black sauce and fork-tender squid alongside fluffy white rice.
🔬 Why It Works:
Deep Onion Caramelization: Caramelizing onions until deep golden brown provides natural pectin and sweet balance for the oceanic ink.
⚠️ Troubleshooting:
Rubbery squid: Squid must be either flash-seared under 2 minutes or braised over 30 minutes to gelatinize fibers.