Squid in its ink
Squid is a perfect option for any time of the year, whether grilled, in rice dishes or stewed. Today we bring you what is undoubtedly one of our favorite stews…
Ingredients:
500 g of squid
50 ml of cognac
50 ml of white wine
1/2 onion, chopped
1 garlic, minced
1 tablespoon tomato concentrate
100 g fried tomato
1 teaspoon sweet/hot paprika
1 cayenne
1 bay leaf
1 teaspoon squid ink
Extra virgin olive oil
Black pepper
Salt
White rice to accompany
Chopped fresh parsley
Preparation:
1. Cut the previously cleaned squid into rings. Season with salt and pepper to taste. In a frying pan, add a splash of oil and fry the chopped garlic and cayenne pepper. When it starts to brown, add the chopped onion, add a little salt and a bay leaf. Fry for 10 minutes.
2. Add the squid and cook until all the water they have released has evaporated. Add the white wine and cognac and flambé. Add the tomato concentrate, the fried tomato and the squid ink, mix well and pour in a glass of water. Cover and cook on low heat for 25 minutes.
3. Serve with white rice, sprinkle with a little chopped fresh parsley and just add a nice piece of bread.
