Baby Squid In Its Own Ink (Chipirones En Su Tinta)


I’m pretty sure that Montalbano will find it delicious. The recipe was taken from The Independent. It is the closest one I found to the one we had at home today for lunch with white rice:

400g baby squid with tentacles, cleaned and dried on kitchen paper
6 cloves of garlic, peeled and crushed
60ml olive oil
½ glass dry white wine
3 packets (8g each) squid ink
30g unsalted butter (no butter please in Spain use olive oil instead)

Heat the olive oil in a thick-bottomed frying pan. Season the squid with salt and pepper and fry them with the garlic for a couple of minutes until lightly coloured. Remove from the pan and put to one side.

Add the white wine and squid ink to the pan and simmer until reduced by two-thirds and the sauce has thickened. Whisk the butter into the sauce, then add the squid and reheat for a minute or so.

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