Baby Squid In Ink Sauce Recipes

SPAGHETTI AND SQUID IN SQUID INK SAUCE

Steps:

• Gather the ingredients.
• To begin cleaning the squid , carefully separate the heads from the tentacles.
• Remove the guts, setting aside the ink sacs (be careful not to break them).
• Wash the squid well under cold water.
• Dice the bodies and chop the tentacles.
• Over a small bowl, open the ink sacs and collect the ink.
• In a pot, heat the oil over medium heat and sauté the garlic without letting it brown.
• Add the squid, minced parsley, and a generous dusting of freshly ground pepper.
• Cover and simmer the sauce over low heat for about 45 minutes. Check it periodically to make sure it's not sticking (if it is, add a little hot water).
• Once the sauce has simmered, mix the white wine with the tomato paste or sauce and add it to the pot.
• Simmer for 20 minutes, uncovered.
• Dilute the sauce with a little hot water, cover, and simmer for 30 minutes longer. At this point, the sauce should be neither too soupy nor too dry.
• About 30 minutes before serving time, put 3 quarts of water on to a boil, add 1 to 2 tablespoons coarse sea salt, and stir. Once it's returned to a rolling boil, add the spaghetti.
• Stir the squid ink into the sauce, adding the amount that suits your taste. Season with salt to taste.
• When the spaghetti is al dente (usually 8 to 10 minutes, depending on the brand), drain it well.
• Toss the spaghetti with the sauce to coat all of the strands evenly.
• Serve and enjoy.

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

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.

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!