Spanish cuisine · Fish & Seafood

Chipirones en su Tinta

Small squid braised in their own ink with onion and white wine, served over white rice.

Ingredients · for 4 servings

• 800 g small squid (cleaned)
• 2 sachets squid ink (4 g each)
• 2 onions
• 4 garlic cloves
• 1 green bell pepper
• 2 ripe tomatoes
• 150 ml white wine
• 1 slice white bread
• 100 ml water
• 200 g long-grain rice
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the squid under cold water, remove the tentacles and tuck them into the bodies; finely dice the onions, garlic and pepper, and grate the tomatoes.
2. Sear the squid in 2 tbsp olive oil over high heat for 2 min until it takes on colour, then remove at once – any longer and it turns rubbery.
3. In the remaining oil, braise the onions, pepper and garlic over low heat for 20 min until very soft, then add the tomatoes and reduce for 10 min.
4. Deglaze with the white wine, stir in the ink dissolved in 100 ml water and the crumbled bread slice, and simmer gently for 10 min.
5. Purée the sauce finely, pass it through a sieve, return the squid to the pan and let steep, covered, over the lowest heat for 15 min until meltingly tender.
6. Meanwhile cook the rice in salted water for 12 min, season with salt and pepper, and serve the chipirones with the jet-black sauce over the white rice.