Squid ink sauce á la Carte

• Clean the squids.
• Prepare the seasoning vegetables: the pepper washed and cut in rings, the onion peeled and julienned, the garlic peeled and sliced.
• Stew the squid alongside with the seasoning vegetables.
• Once cooked, separate the squid from the seasoning vegetables.
• Pour the squid ink dissolved in white wine over the poached vegetables.
• Thicken with flour or breadcrumbs, pour in the fish stock and bring it to boil.
• Blend, strain and season it.

Notes:

• You can make the black sauce without stewing the squids and start the recipe from the poached vegetables.