Follow these steps for perfect results
squid
cleaned and sliced
onions
large, peeled and julienned
vegetable oil
garlic
cloves, peeled and diced
cayenne pepper
seeded and diced
wine
water
fresh parsley
diced
salt
to taste
Clean the squid by separating the body from the tentacles, or have your fishmonger do it for you. Reserve the tentacles.
Slice the squid bodies into finger-width pieces.
Soften the julienned onions in a large pot with vegetable oil.
Grind the garlic, salt, and cayenne pepper together in a large mortar and pestle.
Add the squid ink to the garlic mixture and continue mashing.
Mix in the water and wine and set aside the ink mixture.
Add the sliced squid to the onions and cook until opaque and white.
Add the diced fresh parsley and mix well.
Add the ink mixture from the mortar and pestle to the pot.
Simmer for 1 hour. Season with salt to taste.
Expert advice for the best results
Use fresh squid for the best flavor.
Adjust the amount of cayenne pepper to your spice preference.
Serve with crusty bread for dipping in the sauce.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a shallow bowl, garnished with a sprig of fresh parsley.
Serve hot with crusty bread.
Pair with a side of saffron rice.
Vermentino or Sauvignon Blanc
Discover the story behind this recipe
Common seafood dish
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