Squid ink intensifies the seafood flavor of squid cooked with tomatoes, onion, bell pepper, and garlic. Squid ink is now sold in many upscale grocery stores that carry fresh seafood. If you clean your own squid, you can harvest your own squid ink.
Recipe reprinted with permission from The Art of Mexican Cooking by Diana Kennedy (Bantam).
- 1/2 pound tomatoes (unpeeled and roughly chopped)
- 1 small white onion (roughly chopped)
- 1 small green bell pepper (cleaned of veins and seeds and roughly chopped)
- 1/4 cup parsley (firmly packed, roughly chopped flat-leaf)
- 12 small garlic cloves (peeled)
- 6 tablespoons olive oil (fruity)
- 1 pound cleaned squid (cut into 1/2-inch pieces)
- salt to taste
- 1 large bay leaf (broken up)
- 1 scant teaspoon sugar
- 1 teaspoon squid ink (approximately, diluted in 2 Tablespoons vinegar)
- black pepper to taste
- Put the tomatoes, onion, green pepper, parsley, and 4 of the garlic cloves into a blender jar and blend for a few seconds to make a textured puree. Set aside.
- Heat the olive oil in a heavy frying pan or a saute pan, add 4 garlic cloves, slivered, and fry until a very dark brown. Remove the garlic and discard.
- Put the remaining garlic cloves, slivered, into the pan with the squid, sprinkle with salt, and stir quickly, tossing it from time to time (really a stir-fry), for 2 to 3 minutes.
- Add the tomato puree, bay leaf, sugar, squid ink, and pepper and cook quickly for about 6 minutes to reduce the sauce. The squid should be tender but still a little al dente. If the sauce is still a little too liquid but the squid is cooked, tip the pan to one side and reduce the sauce for 4 minutes more.