📝 About This Recipe
A crown jewel of Basque and Spanish coastal cuisine, this dish transforms humble squid into a sophisticated masterpiece bathed in a silky, jet-black sauce. The natural salinity of the squid ink creates a deep, umami-rich profile that is perfectly balanced by sweet caramelized onions and a hint of dry white wine. It is a striking, dramatic meal that captures the true essence of the Atlantic sea in every tender bite.
🥗 Ingredients
The Seafood
- 2 lbs Fresh Squid (cleaned, bodies cut into rings, tentacles kept whole)
- 4 sachets Squid Ink (roughly 16g total; can use fresh from the squid if available)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina recommended)
- 2 large Yellow Onions (very finely minced)
- 1 medium Green Bell Pepper (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 large Roma Tomato (grated, skin discarded)
Liquids and Seasoning
- 1/2 cup Dry White Wine (such as Albariño or Txakoli)
- 1 cup Fish or Seafood Stock (hot)
- 1 teaspoon Sweet Spanish Paprika (Pimentón) (not smoked)
- 1 piece Bay Leaf (dried)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the cleaned squid rings and tentacles extremely dry with paper towels. This ensures they sear properly rather than steaming in the pan.
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2
In a large, heavy-bottomed skillet or traditional clay cazuela, heat 2 tablespoons of olive oil over medium-high heat. Sear the squid in batches for 1-2 minutes until they just turn opaque. Remove and set aside.
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3
Lower the heat to medium and add the remaining 2 tablespoons of oil. Add the finely minced onions and green pepper with a pinch of salt.
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4
Sauté the vegetables slowly for about 15-20 minutes. You want them to become very soft, translucent, and slightly caramelized to provide the sauce's body.
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5
Stir in the minced garlic and cook for 2 minutes until fragrant, being careful not to let it burn.
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6
Add the grated tomato and the sweet paprika. Cook for another 5 minutes until the tomato water has evaporated and the oil begins to separate from the paste.
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7
In a small bowl, dissolve the squid ink into the white wine, stirring until smooth. Pour this mixture into the skillet.
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8
Increase the heat to medium-high and let the wine bubble and reduce by half, scraping the bottom of the pan to incorporate all the flavorful browned bits.
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9
Return the squid and any accumulated juices to the pan. Add the bay leaf and the hot fish stock.
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10
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 30-35 minutes. The squid should become buttery and tender, and the sauce should thicken into a dark, glossy glaze.
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11
Taste the sauce. Adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for the last 5 minutes. If too thick, add a splash more stock.
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12
Remove the bay leaf and serve hot, garnished with a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always use high-quality squid ink; if using sachets, ensure they are well within their expiration date for the best flavor. Don't rush the onions—the long sauté time is what creates the natural sweetness that balances the salty ink. If your sauce feels grainy, you can blend the vegetable base before adding the squid back in for a professional, velvety finish. Be careful with salt! Squid ink is naturally very salty, so always taste before adding extra salt at the end. If you can't find squid, cuttlefish (sepia) is an excellent substitute and offers an even heartier texture.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy white Basmati or Jasmine rice to soak up the glorious black sauce. Accompany with thick slices of crusty sourdough or a toasted baguette rubbed with a clove of garlic. Pair with a crisp, chilled glass of Spanish Albariño or a dry Rosé to cut through the richness. A side of Pimientos de Padrón (blistered green peppers) provides a wonderful textural contrast. For a modern twist, serve the squid over a bed of creamy polenta or even nero di seppia pasta.