Steve Wertz said:I've got these two little packets of squid ink that I forgot
about and am looking for ideas.
Posted six years ago:
Try these recipes from, respectively
<http://www.recipesource.com/ethnic/europe/basque/squid-its-own-ink1.html>
and <http://www.recipecottage.com/shellfish/calamari02.html>.
Victor
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Squid in Its Own Ink (Chipirones en su tinta)
Categories: Seafoods, Basque
Yield: 4 servings
2 lb small fresh whole squid with ink sacs
1 onion, finely chopped
1 cl garlic, finely chopped
olive oil for frying
Italian (flat) parsley, chopped
bread crumbs
Sauce:
1 onion, finely chopped
1 cl garlic, finely chopped
crust of bread
2 Tb Fish broth
Ink from the sacs
8 ts tomato puree
These squid are also called Tripiroiak and Jibiones in various parts of
the Basque Country. In the rest of Spain, they are referred to as
calamares.
Take apart and clean the fresh squid, taking care to remove the ink sacs
without breaking them. Set the ink sacs aside. Cut the tentacles into
one inch chunks.
Fry one onion and one garlic clove in olive oil. When the onion begins
to take on color, add the chunks of squid tentacles and cook slowly
while stirring in the oil. Add the chopped parsley and bread crumbs and
stir until well thickened.
Stuff the squid tails with this mixture, being careful not to overfill.
Seal the openings with a toothpick. Fry the stuffed tails in a small
amount of olive oil, turning gently, until golden in color. Meanwhile
make the ink sauce.
Ink Sauce:
Brown the other onion and garlic clove in olive oil, and add a crust of
bread. Place the fish broth in a small bowl. Place the reserved ink sacs
in a fine sieve our the bowl and puncture carefully. Blend the ink and
broth. Add this liquid to the onion and garlic and cook slowly. Add the
tomato puree and continue to simmer for a short time. Run the mixture
through a blender.
Place the sauce in a large skillet, add the fried, stuffed squid and
simmer for 15 minutes. Makes three to four servings. Walt
MMMMM
______________
Calamari Neri (Squid in Ink Sauce) No. 2966 Yields 4 Servings
2 Lb Squid (Calamari) 1 Clove Garlic, Pressed
1 Cup Water - Salt
1 1/2 Tbls Flour - Pepper - Nutmeg, Grated - Spaghetti, Cooked
3/4 Cup Olive Oil
3/4 Cup Onion, Chopped
Clean and cut up the squid. Use a sieve to press the ink from the sacs
into a bowl. Pour the water over the sacs while continuing to press the
sacs in the sieve to collect as much ink as possible. Add the flour to
the ink. Grate some nutmeg into the mixture. Beat until smooth. Set
aside. Heat a heavy skillet. Add the olive oil. Saute the onion and
garlic until the onion is translucent. Add the cut up squid. Lower the
heat to a simmer immediately. Cover. Simmer for 20 minutes. Add the
ink mixture. Cook, stirring constantly, over low heat until the sauce
thickens (at least 5 minutes) - don't let it come to a boil(!). Season
with salt and pepper to taste. Serve over cooked spaghetti.
Victor