Squid in Ink (Calamares en su tinta)

400-450g onions
4 cloves garlic
70g olive oil
390g tin chopped tomatoes
1kg cleaned weight squid, chopped large
3 bags squid ink (around 5g each), dissolved in a little water (bought frozen)
200g white wine, or brandy (I use 100g water + 100g white wine)
50g water (optional)
Salt and pepper
Calamares para hacer en su tinta
Chop the onions and garlic in the THERMOMIX JUG, 8 seconds at Speed 4.
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Add the oil and program 15 minutes, Varoma temperature, REVERSE STIR setting, SPOON SPEED. Incorporate the tomatoes and program a further 10 minutes with the same settings.

Add the squid and program 5 minutes with the same settings.

Add the squid ink, wine (or brandy) and water (if using) and program 30 minutes with the same settings as before. 5 minutes before the end of cooking time, season with salt and pepper.

Make sure the squid is tender, on the contrary program a few more minutes. If there’s too much liquid, program 5 or 10 minutes more. On the contrary, add a little more water.

Serve with boiled rice.
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Note: if you’re not using small squid, it may help to soak them in milk once washed and chopped before cooking them. This will help to soften them.