Spain Calamares en su Tinta (Calamari in Squid Ink Sauce)
Calamares en su tinta, also known as chipirones en su tinta, is a dish of squid served in its own ink. This Basque recipe includes squid stuffed with shrimp and vegetables in a sauce made with squid ink, which colors the whole dish black. Squid ink is briny and tangy, two flavors that perfectly complement stuffed seafood.
Prep Time
45 minutes
Cook Time
50 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 medium onions
- 4 garlic cloves
- 1 large red pepper
- 1 small green pepper
- 6 Tbsp (90 ml) olive oil
- 8 oz (225 g) shrimp, peeled, deveined, and chopped
- 32 oz (900 g) small squid, cleaned; wings and tentacles separated and chopped
- 1 cup (240 ml) white wine
- 3 Tbsp (30 g) dry breadcrumbs
- 2 cups (480 ml) tomato sauce
- 2 packets squid ink
- 1 cup all-purpose flour
- Salt, to taste
Directions
- Finely mince 2 onions, 2 cloves of garlic, and half the red pepper and green pepper.
- In a large skillet over medium-high heat, heat 2 tablespoons (30 ml) of olive oil.
- Sauté the vegetables until they are soft.
- Add the chopped shrimp and squid tentacles.
- Sauté briefly before adding the white wine, breadcrumbs, and 1 cup (240 ml) tomato sauce.
- Cook the mixture over low heat until the tentacles are tender, about 10 minutes.
- Sauce:
Roughly chop the remaining onion, garlic, red pepper, and green pepper and sauté in a pan with 2 tablespoons (30 ml) of olive oil. - Add the chopped parsley and remaining tomato sauce. Simmer for about 10 minutes.
- In a small glass bowl, dilute the squid ink with 2 tablespoons (30 ml) of water.
- Add the diluted ink to the sauce, and cook for another 10 minutes or so.
- Carefully puree the hot sauce in a blender and set it aside.
- Squid:
Stuff each small squid with the filling and secure the edges together with a toothpick. - Roll the squid in flour and set aside.
- In a skillet over medium-high heat, heat 2 tablespoons (30 ml) of olive oil.
- Fry the stuffed squid until they are crispy and golden brown.
- Drain on paper towels.
- Serve the squid and ink sauce over white rice.
Notes
Some cooks use other kinds of shellfish, such as scallops or clams, in the stuffing.
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