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Main course · Spanish

Baby Squid in Ink Sauce (Chipirones en su Tinta)

45 min Serves 4 ~248 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g cleaned whole squid
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 ripe tomatoes, finely chopped
  • 2 squid ink sachets
  • 100 ml white wine
  • 200 ml fish stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
248 kcal
Protein
25 g
Carbohydrate
10.4 g
of which sugars
3.6 g
Fat
9.1 g
of which saturates
1.6 g
Fibre
1.2 g
Salt
0.63 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Slice the squid bodies into rings, keeping the tentacles whole. Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Stir in the tomatoes and cook for 4 minutes until pulpy, then pour in the wine and let it bubble for 2 minutes.

  3. 3

    Mix the squid ink into the fish stock and stir it into the sauce.

  4. 4

    Add the squid and simmer gently for 15-18 minutes until completely tender, stirring occasionally.

  5. 5

    Season to taste and serve hot with rice or bread to mop up the sauce.

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