Index of the recipe for Squid in its ink.
I remember perfectly how at home, back in 1963, my iaia Joaquina used to prepare these delicious squid in its ink. It didn’t matter if the squid were big or small: they were always spectacular. This is one of those traditional recipes that have passed from generation to generation, earning a special place at our family table.
If you have ever wondered how to make squid in its ink, here you will find all the details to prepare it as my grandmother used to do: in a simple, homemade way, and with lots of flavor.
This dish is perfect to serve with good bread (the sauce screams for it!), but you can also serve it with white rice, black rice, or even pasta such as spaghetti or tagliatelle. At home, we have enjoyed it in a thousand ways.
There is debate about their origin: some say they come from the Basque Country, others from Galicia, and there are even those who relate them to Venetian cuisine because of their “seppie in nero”. In any case, I present the version I learned from my iaia.
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Video-recipe of the squid
Here you can see step by step how to make squid in its ink. Press play and follow the recipe as we used to make it at home.
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Recipe information
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4 persons
Difficulty: Medium
Category: First course
Origin: Basque / Galician / Venecia
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Ingredients for 4 persons
800 g of squid (can be large or small)
2 onions
½ tablespoon flour
½ glass of water
½ glass of white wine (coffee type)
squid ink (or frozen if you don’t have it)
Extra virgin olive oil
Salt to taste
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How to make squid in its ink step by step
Clean the squid (or buy them already cleaned) and set aside.
Peel and mash the onions, and set them aside.
Put a frying pan on the fire and add the squid. Stir to release their juices.
When they have released the liquid, strain them and return them to the pan, this time with a drizzle of olive oil.
Add the crushed onion and salt to taste. Stir-fry all together.
When the onion is well cooked, add the white wine and let the alcohol evaporate.
Add the flour and stir well so that it dissolves without burning.
Add the half glass of water and mix well.
With a small strainer, put the squid ink and, with the help of a fork, press it to release all the ink. Add it to the pan.
Cover and simmer over low heat for a few more minutes.
And that’s it! You already have your homemade squid in its ink ready to enjoy.
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Tips for ink and squid
Do not burn the flour: add the water immediately after mixing to avoid bitter taste.
You can use large squid, just cut them into pieces.
If you clean squid at home, freeze the ink for future recipes. You can also use store-bought frozen ink, which is very convenient and readily available.
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Variants of the recipe
Croquettes of squid,Pasta with squid, spaghetti or white rice with squid.
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