{"id":7531,"date":"2026-08-03T13:05:15","date_gmt":"2026-08-03T11:05:15","guid":{"rendered":"https:\/\/www.suertealta.es\/recetas\/baby-squid-in-its-own-ink\/"},"modified":"2026-09-24T12:52:34","modified_gmt":"2026-09-24T10:52:34","slug":"baby-squid-in-its-own-ink","status":"publish","type":"receta","link":"https:\/\/www.suertealta.es\/en\/recipes\/baby-squid-in-its-own-ink\/","title":{"rendered":"Baby Squid in Its Own Ink"},"content":{"rendered":"\n

A dark, intense and glossy sauce that simply begs for bread, with baby squid that stay tender down to the very last bite.<\/em><\/em><\/p>\n\n

Picual holds up perfectly to this long cooking time without losing its properties, thanks to its higher polyphenol content compared with our other varieties.<\/p>\n\n

<\/div>
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\"\"<\/div>\n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n
<\/div>\n

Baby Squid in Its Own Ink<\/h2>\n\n
<\/div>\n
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. <\/span><\/div>\n
<\/div>\n
Course <\/span>Main Course<\/span><\/div><\/div>\n
<\/div>\n
Total Time <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> kg<\/span> Baby squid<\/span><\/li>
  • 2<\/span> sachets<\/span> Squid ink<\/span><\/li>
  • 1<\/span> Large onion<\/span><\/li>
  • 1<\/span> Large tomato<\/span><\/li>
  • 3<\/span> cloves<\/span> Garlic<\/span><\/li>
  • \u00bd<\/span> glass<\/span> White wine<\/span><\/li>
  • 6<\/span> tablespoons<\/span> Picual EVOO<\/span><\/li>
  • 1<\/span> Stock cube<\/span><\/li>
  • Salt and pepper<\/span> To taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Prepare the sofrito.<\/strong><\/span>
      <\/div>Chop the garlic, onion and tomato.<\/span><\/div><\/li>
    • Fry the base.<\/strong><\/span>
      <\/div>Pour the Picual EVOO into a pot and heat over medium heat. Add the garlic and onion and cook for 3 minutes. <\/span><\/div><\/li>
    • Add the tomato.<\/strong><\/span>
      <\/div>Add the tomato, cover the pot and cook for 5 minutes.<\/span><\/div><\/li>
    • Cook the baby squid.<\/strong><\/span>
      <\/div>Add the baby squid, stock cube, salt, pepper and white wine. Cover the pot and cook for 30 minutes. <\/span><\/div><\/li><\/path> <\/line> <\/path><\/g><\/svg><\/span>
      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.<\/span><\/div><\/span>
    • Add the ink.<\/strong><\/span>
      <\/div>Pour in the squid ink and cook for another 15 minutes with the pot covered.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • 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. <\/li>\n
      • It’s even better the next day; the sauce gains flavor as it rests in the fridge.<\/li>\n
      • Serve with white rice to make the most of all the sauce.<\/li>\n
      • If the sauce is too runny, remove the baby squid and reduce the liquid over high heat before combining them again.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div><\/div>\n\n
        \n\n\t\t\n
          \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

          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.<\/p>\n","protected":false},"featured_media":7371,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_joinchat":[],"footnotes":""},"etiqueta_de_receta":[876,825,826,829,828,830],"tipo-de-receta":[831],"class_list":["post-7531","receta","type-receta","status-publish","has-post-thumbnail","hentry","etiqueta_de_receta-baby-squid","etiqueta_de_receta-evoo-recipes","etiqueta_de_receta-lunches","etiqueta_de_receta-picual-at-veraison","etiqueta_de_receta-stews","etiqueta_de_receta-traditional","tipo-de-receta-lunches"],"acf":[],"yoast_head":"\nBaby Squid in Its Own Ink - Cortijo de Suerte Alta<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.suertealta.es\/en\/recipes\/baby-squid-in-its-own-ink\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baby Squid in Its Own Ink\" \/>\n<meta property=\"og:description\" content=\"A dark, intense and glossy sauce that simply begs for bread, with baby squid that stay tender down to the very last bite. 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