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Calamares en su Tinta Recipe – Spanish Special
Calamares en su Tinta, or Spanish squid cooked in its own ink, is a classic seafood dish known for its striking black sauce and deep, briny flavor. Tender squid is gently simmered with onion, garlic, tomato, white wine, and squid ink until the sauce becomes rich, glossy, and intensely savory. Traditionally served with white rice or crusty bread, it is a simple yet elegant dish that brings the flavors of the Spanish coast straight to the table.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Calamares en su Tinta Ingredients:
- 1 lb (450 g) cleaned squid, cut into rings; reserve the tentacles
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium tomato, grated or finely chopped
- ½ cup dry white wine
- 1–2 tbsp squid ink, depending on intensity
- ½ cup fish or seafood stock
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- Cooked white rice, for serving
- Lemon wedges, optional
Calamares en su Tinta Instructions:
Prepare the squid: Pat the cleaned squid dry and cut the bodies into rings. Keep the tentacles in bite-sized pieces.
Sauté the aromatics: Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
Add the tomato: Stir in the grated tomato and cook for 5–8 minutes, until the excess moisture evaporates and the mixture becomes thick.
Cook with wine: Add the squid and pour in the white wine. Let it simmer for 2–3 minutes to cook off some of the alcohol.
Make it black: Mix the squid ink with the seafood stock, then pour it into the pan. Add the bay leaf and a little black pepper. Stir well.
Simmer: Reduce the heat to low, cover, and simmer gently for about 25–35 minutes, or until the squid is tender and the sauce is thick and glossy. Stir occasionally and add a splash of stock if the sauce becomes too thick.
Finish: Taste and adjust the salt carefully—the squid ink and seafood stock can already be quite salty. Remove the bay leaf and sprinkle with fresh parsley.
Serve: Spoon the calamares en su tinta over warm white rice, with crusty bread on the side for soaking up the flavorful sauce. Add lemon wedges if desired.
Recipe Notes :
Tender squid: Squid can become chewy if rushed. A gentle, longer simmer helps it become tender.
Squid ink: For the best flavor and color, use fresh squid ink when available; packaged squid ink is a convenient alternative.
Sauce consistency: The finished sauce should be thick enough to coat the squid and rice without being overly dry.
Don’t oversalt: Taste only after the ink and stock have been added.
Make ahead: The flavor often improves after resting. Refrigerate leftovers promptly and gently reheat before serving.
Serving idea: White rice provides a mild contrast to the intensely flavored black sauce, while toasted bread is excellent for mopping up every last drop.
Spanish touch: A small splash of good-quality olive oil and freshly chopped parsley just before serving gives the dish a bright finish.
