Squid in Ink (Calamares en su tinta)

Ingredients
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
Method
Chop the onions and garlic in the THERMOMIX JUG, 8 seconds at Speed 4.
Calamares en su tinta1Calamares en su tinta2Calamares en su tinta3
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.
Calamares en su tinta5Calamares en su tinta4
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.

 

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