Levantine cuisine · Fish & Seafood

Habbar bi Hibro (Squid in Its Ink)

Squid braised in a deep-black sauce made from its own ink, with onions, garlic, and olive oil.

Ingredients · for 4 servings

• 800 g squid tubes
• 2 sachets squid ink (4 g each)
• 3 onions
• 6 garlic cloves
• 2 tbsp tomato paste
• 200 ml white wine
• 300 ml fish stock
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Wash the squid tubes, pat dry, and cut into 2 cm rings; finely dice the onions and slice the garlic.
2. Heat olive oil in a heavy pot and sear the squid rings over high heat for 3 min., until the released liquid has evaporated, then remove.
3. Sauté the onions and garlic in the same pot over medium heat for 10 min. until soft, and toast the tomato paste for 1 min. until it darkens.
4. Deglaze with the white wine, reduce for 3 min., stir in the fish stock and the ink sachets, and return the squid.
5. Braise covered over low heat for 55–60 min., until the rings are tender and cut through easily, then simmer uncovered for 10 min. until the sauce is deep black and syrupy.
6. Season with salt, pepper, and the juice of half a lemon, sprinkle with chopped parsley, and serve with rice or bread.