Squid in its ink

April 18, 2024

I remember back in 1963, my “iaia” Joaquina preparing this recipe for squid in its ink. It didn’t matter whether the squid were big or small… she always made them taste amazing. This is a traditional, generational recipe that has earned a special place at our table, with an authentic flavor that we love at home. If you’ve ever wondered how to make squid in its ink, here you’ll find all the details to prepare them easily and deliciously, just like my grandmother used to make them.

Squid in Its Ink. is perfect to enjoy with its own sauce, which pairs amazingly well with some good bread for dipping. However, you can also serve it with a side of white rice, black rice, or even combine it with pasta like tagliatelle or spaghetti.

These Are the Best Squid in Its Ink I’ve Ever Tried. The aroma and flavor of this dish take me back to some of my fondest memories. There are several theories about the origin of this recipe. Some say it comes from the Basque Country, others from Galicia, and some even claim its roots are in Italy with the famous “seppie in nero.” However, in my case, the version I’m sharing with you is my grandmother’s recipe.

Keep reading to discover how to make squid in its ink and enjoy this traditional dish in your own kitchen.

Video-recipe of the squid

Recipe information

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min.
Portions: 4
Difficulty level: Medium
Category of the dish:
Main Course
Origin:Basque/Galician/Venetian

Ingredients for 4 persons

2 onions
800g of squid
Olive oil
Salt
White wine: half a glass of coffee
1/2 tbsp flour
Squid ink
1/2 glass of water

How to make squid in its ink

Clean the squid and set aside, or you can also buy them clean.
Peel, slice and chop the onions and set aside in a bowl.
Put the pan on the heat and add the squid. As we stir, they will draw out their juice.
Strain the squid to remove the water and put them back in the pan, this time with the olive oil. We keep stirring.
Add the crushed onions, stir and add the salt.
When the onion is done, add the glass of wine. And stir it all up again.
Once the wine has evaporated, add the 2 tablespoons of flour and stir until dissolved.
Add the glass of water and stir.
We take a small sieve and put some squid ink in it. We prick it, and with a fork we press it to release the ink. We stir.
Cover the frying pan, leave for a few minutes and the squid will be cooked in its ink.

Tips for ink and squid

When you add the flour and dissolve it, don’t leave it on the heat for too long, because if it burns it will give a different taste to this delicious dish!
This recipe can be made with large squid. We cut them into pieces and that’s it.
To freeze squid ink, when I buy large squid and clean them at home, I take the ink and freeze it for these occasions. They also sell frozen squid ink. It is easily available.