Regional delicacy of Madrid, this Squid in Its Own Ink (Chipirones en su tinta) Recipe is a true delight
2 cloves of minced garlic
1 large minced onion
2 pounds of whole squids with ink sacs
crust of bread
2 tablespoons of fish broth
8 teaspoons of tomato puree
1 chopped onion
1 clove of minced garlic
ink from the sacs
1. First clean the fresh squid and gently remove the ink sacs so as not to break them. Cut the tentacles into 1 inch pieces.
2. Place one large minced onion and one finely chopped garlic clove in a pan with olive oil and fry. After a few minutes, add the squid and stir continually. Then, add the bread crumbs and chopped parsley to the pan and stir until thickened.
3. Stuff the squid tails with this mixture. Place a toothpick at each opening. Take the stuffed tails and fry them in olive oil until golden.
4. Saute garlic and onion in oil, adding the crust
of bread once garlic and onion are well sauteed. Over a bowl, puncture the ink sacs and add in the fish broth. Take this liquid and pour into the saute stirring slowly. Add the tomato puree and simmer all ingredients. Once cooked, pour contents into a blender and blend well.
5. Pour the sauce into a pan and add the fried/stuffed squid. Cook for 15 minutes over low-heat, then serve.