Squid Stewed In Ir Ink-Calamares En Su Tinta Recipe

Cooking Directions

• STEP 1.Clean the squid by removing the head, tentacles, and innards. Rinse the squid thoroughly and set aside.
• STEP 2.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until they become translucent.
• STEP 3.Add the squid to the pot and cook for a few minutes until it starts to release its juices.
• STEP 4.Add the squid ink, tomatoes, bay leaves, paprika, salt, and pepper. Stir well to combine.
• STEP 5.Cover the pot and simmer for about 30 minutes, or until the squid is tender.
• STEP 6.Serve the squid stewed in its own ink hot, with rice or crusty bread on the side.
• STEP 7.Garnish with parsley, if desired.

Cooking Tips

• Make sure to clean the squid thoroughly to remove any sand or grit.
• If you can't find fresh squid ink, you can use canned squid ink or squid ink packets.
• Adjust the seasoning according to your taste preferences.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stewed squid in a pot over low heat until warmed through.
• Serve the leftovers with fresh rice or bread.