Squid recipe cooked in squid ink and wine sauce!
This is a delicious traditional recipe from the Mediterranean!
This recipe here is for about six people and we are going to need the following ingredients:
Let’s start our recipe by washing our squids under running water. We separate the squid heads from the bodies with a sharp knife and we remove the legs of the squids and keep them in a separate bowl. We discard the rest of the head, keeping only the legs.
Next we remove the bone of the squid, check here for further instructions.
NOw we cut the squid bodies lengthwise down the middle, carefully so we don’t mistakenly cut the sacks of squid ink inside. We remove these ink sacks carefully and keep safe in a separate bowl. We then gut the squid of its other innards and clean out super well.
Now that our squids are clean, we cut them in small pieces, both the body and the legs. In a big frying pan, on a medium flame, we warm up the four tablespoon of extra virgin olive oil, along with the fresh butter too. We add the onions, cover the frying pan, so that the onions will cook with their natural juices for approximately ten minutes. We open and add the squid pieces.
When all the squid pieces changes color, after continuos stirring, we put out the pan with the dry white wine (Pinot Grigio)
In a small bowl we stir the tomato pulp in a 1/2 cup of water and we add it to our frying pan with our patiently waiting squids. Nows the time to add all the squid ink sacks and half of the chopped parsley into the frying pan.
While stirring, we press the ink bags to slowly break them, sort of like an egg yoke. We lower the flame, we cover the frying pan, and we slowly cook the squids for forty to sixty more minutes.
In the last ten minutes (before its done) we uncover the pan to give the sauce an opportunity to thicken.
When its done, we serve immediately warm, and we garnish with the rest of the parsley on the top.