Easy Squid Ink Stew

Name: Easy Squid Ink Stew
Yield: 3 servings
Cuisine: American
Ingredients: 2 whole Spear squid or fresh Japanese squid; 1 pack ★ Store-bought squid ink spaghetti sauce; 66 ml ★ White wine; 200 ml ★ Chicken broth (dissolve 1/2 chicken soup stock cube into water); 1 clove Garlic, minced; 2 tbsp Olive oil; 1 tbsp White flour; 1 Onion; 1 Tomato; 1/2 Celery (stalk end); 1 tbsp Fresh parsley, finely chopped; 1 Salt and black pepper

cookpad.japan @cookpad_jp

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.

-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.
-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.

-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.
-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

cookpad.japan @cookpad_jp

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.

-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.
-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.

-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.
-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

Saved

Ingredients

3 servings

2whole Spear squid or fresh Japanese squid
1pack ★ Store-bought squid ink spaghetti sauce
66 ml★ White wine
200 ml★ Chicken broth (dissolve 1/2 chicken soup stock cube into water)
1 cloveGarlic, minced
2 tbspOlive oil
1 tbspWhite flour
1Onion
1Tomato
1/2Celery (stalk end)
1 tbspFresh parsley, finely chopped
1Salt and black pepper

Saved

Steps

1

Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body. Grab the tentacles and pull them out to remove the innards.
2

Cut the body of the squids into rings (with the skin on), and divide the tentacles. Finely chop the celery and onions, and coarsely chop the seeded tomatoes.
3

In a pan, add the olive oil, garlic, and onions, and sauté over low heat. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sautéing for about 5 minutes.
4

Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil.
5

When it comes to a boil, add the squid, and bring it to a boil again. Reduce heat to low and slowly simmer for about 40-50 minutes. Taste it and season with salt and pepper, if necessary.
6

Once the squid is tender, it is done! Soak up the flavorful soup with slices of baguette. Add the pasta at the end and enjoy.