Ingredients
2 lbs (900 g) squid, cleaned
1 large onion, finely chopped
3 cloves garlic, minced
1/2 cup (120 ml) white wine
1 cup (240 ml) fish broth
1/4 cup (60 ml) tomato sauce
4 packets squid ink (approximately 1-2 tsp each)
4 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
1 bay leaf
Fresh parsley, chopped (for garnish)
Directions
1. Slice the cleaned squid into rings and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the finely chopped onion and cook until it becomes translucent, about 5-7 minutes.
4. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
5. Pour in the white wine, stirring to deglaze the pan, and let it simmer for about 2-3 minutes.
6. Add the fish broth, tomato sauce, squid ink packets, bay leaf, salt, and freshly ground black pepper. Stir well to combine.
7. Bring the mixture to a gentle simmer, then add the squid rings to the skillet. Make sure the squid is fully submerged in the sauce.
8. Cover the skillet and cook for about 20-25 minutes, stirring occasionally, until the squid is tender.
9. Taste and adjust seasoning as necessary.
10. Remove the bay leaf before serving.
11. Garnish with freshly chopped parsley.
Enjoy your Squid in its Ink!