Calamares en su Tinta (Squid in Its Own Ink)

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Category : Fish And Sea Food

Recipe : Calamares en su Tinta (Squid in Its Own Ink)

You'll find a dish similar to this in Spain and in Italy too. The squid ink darkens and
flavors the sauce deliciously. For an elegant dinner, serve it on a bed of white rice
with a light salad and a glass of red wine.

Makes 4 servings

1 pound 4 ounces small cleaned squid (reserve 2 teaspoons ink)*
2 fluid ounces (1/4 cup) dry red wine
2 teaspoons olive oil
1/2 cup finely chopped onion
1/4 cup minced green bell pepper
3 garlic cloves, crushed
1 medium tomato, halved and roasted (see Roasting Tomatoes)
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon granulated sugar
1 cup clam juice
1 bay leaf

Cut squid into rings and cut tentacles in half crosswise; set aside.
In small bowl, combine ink and wine; set aside.
In medium nonstick skillet, heat oil; add onion, bell pepper and garlic. Cook over
medium heat, stirring frequently, 3 minutes, until onion is softened.
Transfer onion mixture to food processor or blender. Add tomato, parsley and
sugar; puree until smooth.
Return mixture to skillet; stir in juice, bay leaf and ink mixture. Bring mixture to
a boil; cook, stirring constantly, 3-5 minutes, until mixture is reduced and
thickened. Reduce heat to low; add squid. Simmer 5 minutes, until squid is opaque.
Remove and discard bay leaf.

EACH SERVING (1 CUP) PROVIDES: 1/2 Fat, 1 Vegetable, 2 Proteins, 15 Optional
Calories

PER SERVING (DOES NOT INCLUDE INK; DATA NOT AVAILABLE): 189
Calories, 4 g Total Fat, 1 g Saturated Fat, 330 mg Cholesterol, 197 mg Sodium, 10 g
Total Carbohydrate, 1 g Dietary Fiber, 23 g Protein, 68 mg Calcium

* If your fishmonger can't provide squid ink, buy a large uncleaned squid along with
the small ones. Hold body of large squid in one hand; pull tentacles out with the other.
The ink sac is a small (1 x 1/16") silvery sac in the gelatinous mass attached to the
tentacles. Cut tentacles off just below eyes and set aside. Carefully remove ink sac
and place in a strainer over a small bowl. Crush it with the back of a spoon to extract
the ink; you'll need only 2 teaspoons of this intensely flavored liquid. Discard the
squid or use it to make fish broth; large squid are sometimes tough.