📝 About This Recipe
Transport yourself to the canals of Venice with this dramatic, silk-textured seafood masterpiece. The squid is slow-braised until it reaches a melt-in-your-mouth tenderness, bathed in a deep, umami-rich sauce colored by natural cuttlefish ink. It is a sophisticated balance of briny ocean depths, aromatic soffritto, and a bright finish of white wine.
🥗 Ingredients
Main Seafood
- 2 pounds Fresh Squid or Cuttlefish (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 8-12 grams Cuttlefish Ink (approximately 2-3 small packets; high-quality Spanish or Italian origin)
The Aromatics
- 4 tablespoons Extra Virgin Olive Oil (robust, high-quality oil)
- 1 large Yellow Onion (very finely minced)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (for a subtle, warming heat)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped, divided)
Braising Liquid & Seasoning
- 3/4 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 tablespoon Tomato Paste (double-concentrated for depth)
- 1/2 cup Fish Stock or Warm Water (added as needed to maintain moisture)
- 1 pinch Sea Salt (use sparingly as ink is naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the squid by ensuring it is thoroughly cleaned and dried with paper towels. Excess moisture will prevent the initial sear.
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2
In a heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-low heat.
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3
Add the minced onion and cook slowly for 8-10 minutes until translucent and soft, but not browned. This creates the sweet base for the sauce.
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4
Stir in the sliced garlic and chili flakes, cooking for another 2 minutes until the garlic is fragrant and pale gold.
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5
Increase the heat to medium and add the squid rings and tentacles. Sauté for 3-4 minutes until the squid turns opaque and releases some of its juices.
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6
Stir in the tomato paste, coating the squid and aromatics. Cook for 1 minute to 'toast' the paste and deepen the color.
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7
Pour in the white wine. Use a wooden spoon to scrape any flavorful bits (fond) from the bottom of the pan. Let the wine simmer for 3 minutes until the sharp alcohol smell dissipates.
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8
In a small bowl, dissolve the squid ink in 2 tablespoons of warm water or stock. Pour this into the pan and stir gently. The sauce will turn a stunning, glossy jet-black.
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9
Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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10
Braise the squid gently for 35-45 minutes. Check every 15 minutes; if the sauce looks too thick or dry, add a splash of fish stock or water.
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11
The squid is done when a fork pierces the thickest part of the ring with absolutely no resistance. It should feel like butter.
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12
Remove the lid and increase the heat slightly for 2-3 minutes if you prefer a thicker, more coating consistency for the sauce.
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13
Stir in half of the chopped parsley and season with black pepper. Taste before adding salt, as the ink provides significant salinity.
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14
Remove from heat and let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use fresh squid if possible; frozen squid can be used but must be fully thawed and patted dry to avoid a rubbery texture. Be careful not to boil the squid rapidly; a low, slow simmer is the secret to breaking down the connective tissue for tenderness. Wear an apron and be cautious when handling the ink, as it stains surfaces and fabrics instantly. If the sauce tastes too 'briny,' a tiny squeeze of lemon juice at the very end can help balance the richness. For an even deeper flavor, prepare the dish several hours in advance and gently reheat before serving.
🍽️ Serving Suggestions
Serve over a bed of creamy, white Venetian-style polenta for the ultimate texture contrast. Toss with al dente spaghetti or linguine, ensuring the black sauce coats every strand. Accompany with thick slices of grilled sourdough bread rubbed with a raw garlic clove. Pair with a crisp, high-acid white wine like a Soave Classico or a dry Prosecco. Garnish with a final sprinkle of fresh parsley and a drizzle of your finest olive oil.