Luxembourgian-style Squid in Ink Sauce

Ingredients

In the original Spanish version of Chipirones en su tinta, the squid is typically cooked in its own ink, resulting in a dark and intense sauce. However, in this Luxembourgian adaptation, the dish incorporates the flavors of the ink sauce while adding a unique twist to suit the local cuisine. The recipe includes a combination of onions, garlic, tomatoes, and ink to create a velvety sauce that complements the tender squid. Additionally, the dish is traditionally served with creamy mashed potatoes or crusty bread, which adds a comforting element to the meal. We alse have the original recipe for Chipirones en su tinta, so you can check it out.

• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons squid ink 2 tablespoons squid ink
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced tomatoes to the pan and cook until they start to soften.
4. 4.
   Stir in the squid ink and season with salt and pepper.
5. 5.
   Add the sliced squid to the pan and cook for 3-4 minutes, or until the squid is tender and opaque.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Squid in Ink Sauce hot with creamy mashed potatoes or crusty bread.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly before slicing it into rings. Remove the innards and the transparent cartilage inside the squid's body. Rinse the squid under cold water to remove any remaining debris.

Tips & Tricks

• If you prefer a thicker sauce, you can add a tablespoon of flour to the onion and garlic mixture before adding the tomatoes.
• For a touch of heat, add a pinch of chili flakes to the sauce.
• If you can't find fresh squid ink, you can use squid ink sachets or jars, which are readily available in specialty stores or online.
• Be careful not to overcook the squid, as it can become tough and rubbery.

Serving advice

Serve the Squid in Ink Sauce hot, garnished with fresh parsley. Accompany it with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.

Presentation advice

Plate the Squid in Ink Sauce in a shallow bowl, allowing the dark ink sauce to contrast beautifully with the white squid. Garnish with a sprig of fresh parsley for a pop of color.