|
| |
Squid In Its Own Ink
(Calamares En Su Tinta)
|
|
|
| What You Need: |
|
|
|
3 pounds small fresh whole squid with ink sacs
½ cup olive oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
1/8 teaspoon ground nutmeg, preferably freshly grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup cold water
2 tablespoons flour
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Clean the squid and carefully reserve the ink sacs in a small fine sieve set over a bowl. Wash the tail cone, fins and tentacles under cold running water and pat them completely dry with paper rowels.
|
2. Then slice the tail crosswise into ½-inch wide rings. Cut the tentacles from the base, cut the base and each tentacle into 2 or 3 pieces, and slice each fin in half.
|
3. In a heavy 10- to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Add the squid, onions, garlic and parsley and cook briskly uncovered for 5 or 6 minutes, stirring. Add the nutmeg, salt and pepper, reduce the heat to low, cover the skillet, and simmer for 20 minutes.
|
4. Meanwhile, mash the ink sacs in the sieve with the back of a spoon and press out as much of the ink as possible. Pour the water over the sacs and mash again to extract any remaining ink.
|
5. The ink is usually black but may be brown, and in either case the water should become dark and opaque. With a whisk beat the flour into the ink and continue to beat until smooth.
|
6. When the squid has simmered its allotted 20 minutes, pour the ink over it and, stirring constantly, bring to a boil over high heat. Immediately reduce the heat to its lowest point, cover and simmer for 5 minutes.
|
7. Remove the pan from the heat and, without removing the cover, let the squid rest for about 5 minutes before serving. Taste for seasoning and serve hot, accompanied if you like by hot boiled rice.
|
|
|
|
|
|
|
|
