Squid comes with a bonus: the inky black liquid, which is flavorful and imparts dramatic color to a variety of dishes. Here, squid bodies (or tubes) are sliced into rings and sauteed briefly with onions, while the ink is combined with a paste of garlic, salt, and cayenne as well as white wine. Everything is simmered together at the end for about an hour, or until the squid is meltingly tender and the stock is deeply flavorful.
- 2 kilograms squid (cleaned and sliced)
- 3 onions (large, peeled and julienned)
- vegetable oil
- 2 garlic cloves (peeled and diced)
- 1 cayenne pepper (seeded and diced)
- 2 1/2 ounces wine
- 4 ounces water
- fresh parsley (diced)
- First clean the squid by separating body from tentacles (or ask your fishmonger to do this for you). Reserve the tentacles for another occasion.
- Slice the squid bodies into finger-width pieces.
- Soften the onions in a large pot with a couple tablespoons of oil.
- In a large mortar and pestle, grind together the garlic, salt, and cayenne pepper.
- Add the squid ink to the garlic and continue mashing. Then mix in the water and wine and set aside.
- Add the squid to the onions and cook until opaque and white. Add the parsley and mix well.
- Add the mixture from the mortar and pestle.
- Add to the large pot and simmer for 1 hour. Salt to taste.