Summer is a good time to fish for squid and although larger fish almost reaching the fall now you can find spectacular collection of about a kilo which are very tender and tasty to develop in different ways. I prefer them cooked in its own ink or grilled, but the latter must be somewhat larger, about a kilo and a half and are complicated to make at home if you do not have a large plate.

For a good result is important to clean them properly and when we do in the area of ​​the viscera found a bag of ink apartaremos carefully and reserve for use in the recipe since it is the base of the sauce.

For me and for that personal touch learned from my mother add to the sauce a couple of tablespoons of finely chopped ham (eye that is not too salty) that give a special flavor that makes the ink with which you can do without adding salt preparation. You will also see that I use as background a fish stock, but replaceable water, though, keep in mind that you should not take long because the squid throw plenty of water during cooking.

Ingredients (serves 4)
2 g of 700-800 large squid each
300 cc of fish background
1 onion
1 small green pepper
2 cloves of garlic
1 sprig of parsley
2 tablespoons finely chopped ham (about 50 g)
2 tablespoons tomato sauce
3 tablespoons olive oil
1/2 cup white wine

Preparation of Squid

1. Thoroughly clean and prepare the squid, I like to do rings but to taste and set aside. Remember your bags away and book printers.
2. Going through a mincer onion, garlic, pepper and parsley.
3. Place in a saucepan heat oil over medium heat and saute the chopped for about 15 minutes.
4. Chop ham and greatly add to the sauce along with tomato sauce.
5. Saute everything for three or four minutes after which add the wine and let evaporate a couple of minutes over quick.
6. Add the squid and mix with the sauce.
7. Add the fish stock on the cojunto.
8. Putting ink sacs in a colander, performed by several cuts with scissors and place the strainer over the stock and with a wooden spoon, pressing them against the strainer to go until they release all their ink. We shall see how they darken and thicken the sauce slightly.
9. Let simmer uncovered the squid for about 60 minutes, taking care to not run out of salsa.
10. Gradually, the sauce should be evaporating and thickening.
11. Try to see past the time tender.

Presentation

Presented in a large flat dish with rice boiled white (and later slightly sautéed with garlic and oil) and sprinkle with a little chopped parsley.

Rate my homemade recipe Squid in Ink in muchogusto.net