Spain Calamares en su Tinta (Squid in its Own Ink)
Calamares en su tinta, also known as chipirones en su tinta, is a unique 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. Recipe Servings: Serves 6
Prep Time
45 minutes
Cook Time
50 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 32 oz (900 g) small squid, cleaned
- 8 oz (225 g) shrimp, peeled and deveined
- 4 medium onions
- 4 garlic cloves
- 1 large red pepper
- 1 small green pepper
- 2 cups (480 ml) tomato sauce
- 2 packets squid ink
- 6 Tbsp (90 ml) olive oil
- 1/4 cup (6 g) parsley, chopped
- 1 cup (240 ml) white wine
- 3 Tbsp (30 g) dry breadcrumbs
- Pinch of all-purpose flour
- Salt, to taste
Directions
- Filling: Cut off the wings and tentacles from the squid and chop them up with the shrimp. Finely mince 2 onions, 2 cloves of garlic, 1/2 red pepper, and 1/2 green pepper. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over a medium-high heat. Sauté the vegetables until they are soft. Add the chopped shrimp and 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. Heat 2 tablespoons (30 ml) of olive oil in a skillet over medium-high heat. 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, like scallops or clams, in the stuffing.
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