Stewed squids in a sauce made with their own ink

120 min
Type of dish: Shellfish
Temperature: Hot
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Squid 0.5 kg
Onion 0.333 kg
Green pepper 0.1 kg
Tomato 0.067 kg
Squid ink 0.003 kg
Bread 91.667 g
Rice 0.033 kg
Leek 0.333 ud
Parsley 1.667 g

For the squid:

  • Arrange the squid in the shape of a rose covering the vegetables (if necessary make two layers). Add salt.
  • Cover the pan and place it on the heat. Let the squid ‘close’, mix them with the vegetables and let them stew in their own juice until they are soft.
  • Once cooked separate the squid from the vegetable and the resulting liquid.

For the sauce:

  • Add the ink dissolved in wine to the vegetables and the remaining juices, letting it boil until it loses the wine flavour.
  • Add fumet and toasted bread to bind. Boil everything together.
  • Pass the sauce through the turmix and strain.  
  • Add the sauce to the squid, boil for a few minutes, add salt and check the thickness.

For the garnishing:

  • Cook the rice in abundant boiling water, drain and blend in the turmix until you get a paste, spread on to baking paper as thin as possible and dry in the oven at 120 ºC for 30 minutes.
  • Chop the rice paste and fry in olive oil.

For the decoration:


  • Place the rice on the base of the tray and on top the squid.
  • Pour sauce over the squid and sprinkle over the fried leek and the ground parsley. 
Nutritional information (1 portion)
Fiber 1.89 g
Saturates 2.53 g
Monounsaturated fatty acids 6.05 g
Polyunsaturated fatty acids 8.48 g
Cholesterol 155.48 mg
Calcium 107.74 mg
Iron 2.76 mg
Zinc 0.99 mg
Vitamin A 67.5 ug
Vitamin C 36.19 g
Folic acid 32.47 ug
Salt (Sodium) 1103.55 mg
Sugars 2.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.