A dark, intense and glossy sauce that simply begs for bread, with baby squid that stay tender down to the very last bite.
Picual holds up perfectly to this long cooking time without losing its properties, thanks to its higher polyphenol content compared with our other varieties.
Baby Squid in Its Own Ink
Few dishes evoke the sea quite like a good plate of Baby Squid in Its Own Ink. Tender and coated in a dark, intense sauce that begs for bread to dip, they are a seafaring classic that never fails. A timeless recipe, with Picual providing the perfect base for the sauce to settle slowly.
Servings 4 people
Ingredients
- 1 kg Baby squid
- 2 sachets Squid ink
- 1 Large onion
- 1 Large tomato
- 3 cloves Garlic
- ½ glass White wine
- 6 tablespoons Picual EVOO
- 1 Stock cube
- Salt and pepper To taste
Instructions
- Prepare the sofrito.Chop the garlic, onion and tomato.
- Fry the base.Pour the Picual EVOO into a pot and heat over medium heat. Add the garlic and onion and cook for 3 minutes.
- Add the tomato.Add the tomato, cover the pot and cook for 5 minutes.
- Cook the baby squid.Add the baby squid, stock cube, salt, pepper and white wine. Cover the pot and cook for 30 minutes.
- Add the ink.Pour in the squid ink and cook for another 15 minutes with the pot covered.
If you have a lot of baby squid, cook them in two batches so that water doesn’t build up and the ink stays more concentrated.
Notes
- We chose Picual for its great stability, the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
- It’s even better the next day; the sauce gains flavor as it rests in the fridge.
- Serve with white rice to make the most of all the sauce.
- If the sauce is too runny, remove the baby squid and reduce the liquid over high heat before combining them again.
