Ingredients
- 800 g cleaned squid in rings
- 2 onions
- 2 garlic cloves
- 1 ripe tomato
- 4 sachets of squid ink
- 40 g extra virgin olive oil
- 100 g white wine
- 200 g fish stock
- 1 teaspoon sugar
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onions, garlic and tomato in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 10 min/120°C/spoon speed.
- Add the squid rings and saute 3 min/100°C/reverse/spoon speed.
- Pour in the white wine and the stock and program 20 min/100°C/reverse/spoon speed.
- Dissolve the squid ink in a little warm stock and add it to the mixing bowl.
- Add the sugar and the salt and program 10 min/100°C/reverse/spoon speed.
- Check that the squid is tender; if not, add a few more minutes.
- If you want a finer sauce, remove the squid and blend the sauce 20 sec/speed 6.
- Return the squid to the sauce and serve with white rice.
Tips
- The sugar balances the bitterness of the ink.
- Serve with white rice or toasted bread.
- Cook over gentle heat so the squid stays tender.
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