Easy Squid Ink Stew
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
Easy Squid Ink Stew
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
Cooking Instructions
- 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.
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