Name: Calamari In Squid Ink Recipe
Total time: 76 min
Yield: 2
Cuisine: Mediterranean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make the traditional spanish dish of calamares en su tinta, or calamari in squid ink sauce, from chef amos watts of corrida in boulder, colorado. 

How to make Calamari In Squid Ink Recipe

Tasting Table Staff

Crawler

Mediterranean

<p>Learn how to make the traditional spanish dish of calamares en su tinta, or calamari in squid ink sauce, from chef amos watts of corrida in boulder, colorado. </p>

Non Vegetarian

For the calamari

Raw calamari,  a combination of the tentacles and tubes,  cut into rings

Kosher salt

Lemon,  halved

Whole fresh bay leaves

Extra virgin olive oil

For the squid ink sauce

Medium yellow onions,  thinly sliced

Garlic cloves,  finely minced

Green bell pepper,  small diced,  plus more for garnish

Red bell pepper,  small diced,  plus more for garnish

Kosher salt,  to taste

Sweet paprika

Canned crushed tomatoes

Clam juice

Dry white wine

Peeled black garlic cloves

Squid ink

Lemon juice,  to taste

Butter

Diced tomatoes,  for garnish

Herbs mint or purslane,  for garnish

Make the calamari:place the calamari in a colander and rinse thoroughly. Toss the squid with the salt and sugar, and let sit for 15 minutes before rinsing again.

step 1

In a saucepot, combine the calamari, one lemon half and the bay leaves, and add enough olive oil to cover. Place on medium heat until the calamari is just barely cooked, approximately 7 to 8 minutes (it will cook further in the sauce).

step 2

Strain the calamari and transfer to a plate or nonreactive pan and squeeze the remaining lemon half over the top (reserve the olive oil for another use). Let cool and place in the refrigerator until ready to use.

step 3

Make the sauce:sweat the onions, garlic and bell peppers in olive oil (season to taste with salt) until the onions are soft and translucent, about 10 to 12 minutes. Add the paprika and cook for 30 seconds.

step 4

Add the tomatoes, clam juice and white wine, and bring to a boil; cook until the tomatoes are soft, about 5 minutes. Add the black garlic and squid ink, reduce to a simmer and cook for 30 minutes, until all the vegetables are very soft.

step 5

Transfer the sauce to a blender and pure until very smooth. (for a smoother sauce, you can pass it through a fine-mesh strainer.

step 6

To serve, heat the sauce and calamari together in a pan on medium heat until warmed through. Add the butter and lemon juice, and continue to cook until the butter is emulsified. Garnish with more diced bell peppers, diced tomatoes and herbs.

step 7

Tasting Table