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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.
Course Main Course
Total Time 55 minutes
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.
    • 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.
  • Add the ink.
    Pour in the squid ink and cook for another 15 minutes with the pot covered.

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.