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The “Calamares en Su Tinta”, or Squid in its Own Ink is a very simple dish that is elegant in taste. It is Spanish in origin and it almost tastes likes our Adobo sa Kamatis. Growing up in the islands, with abundant supplies of seafood, this squid recipe is very familiar yet different at the same time.
I’m guessing its the olive oil and the wine which makes a lot of difference.
- 500 g squid
- 2 tbsp salt
- 1/4 cup sugar
- squid ink
- 1 ripe tomato
- 2 large onions
- 1 clove garlic
- 1 glass of white wine
- 1 piece of stale bread
- Olive oil
- Clean the squid.
- Carefully remove the ink sac.
- Chop into bite-size pieces if using the big calamari.
- Toss the squid with the salt and sugar, and let sit for 15 minutes before rinsing again.
- Make the sauce.
- Stir-fry the onions, sliced garlic, and finely chopped tomatoes in olive oil.
- Then add the diced stale bread and leave for a few minutes until soft.
- Add the squid ink mixed with the white wine. Cook on low for half an hour.
- When the sauce is ready, strain through a purée sieve to obtain a creamy liquid. Add the squid and cook for 20 minutes.
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