Subscribe so you don´t miss any of my recipes <br /><br />Please share this recipe if you like it!<br /><br />Today I am going to teach you how to prepare squids in black ink sauce, a stew in which the squids are cooked in white wine flavored with laurel and a bit of squid ink.<br /><br />It is usually accompanied by white rice, this is how I have done it this time.<br /><br />With the ingredients that I recommend, you can prepare four portions of squid in black ink sauce.<br /><br />If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com<br /><br />I will upload a video showing these photos to everyone so they can see how well my followers cook!<br /><br />Check my blog!<br /><br />https://discoverhowicook.blogspot.com/<br /><br />Follow me on social networks!<br /><br />Facebook: https://www.facebook.com/discoverhowicook/<br /><br />Twitter: https://twitter.com/DiscoverHowCook <br /><br />Instagram: https://www.instagram.com/discoverhowicook/<br /><br />Pinterest: https://www.pinterest.es/discoverhowicook/<br /><br />To prepare these squids in black ink sauce you will need:<br /><br />1 kg. (35,27 oz.) of clean large squid<br /><br />250 gr. (8,82 oz.) of onion<br /><br />50 ml. (1,69 fl. oz.) of white wine<br /><br />50 gr. (1,76 oz.) of rice<br /><br />2 tomatoes<br /><br />2 garlic cloves<br /><br />1 sachet of squid ink<br /><br />1 bay leaf<br /><br />To prepare these squids in black ink sauce you must follow the next steps:<br /><br />-Peel and chop the onion and garlic cloves.<br /><br />-Grate the tomatoes.<br /><br />-Cut the squids into slices.<br /><br />-Sauté the onion and garlic.<br /><br />-Add the tomato and cook for about 5 minutes over low heat.<br /><br />-Add the chopped squid and cook for a few minutes.<br /><br />-Add the white wine and cook a couple of minutes to evaporate the alcohol.<br /><br />-Add the squid ink and mix well.<br /><br />-Cook covered over low heat for about 20 minutes.<br /><br />-Cook the rice for 18 minutes in boiling water with the bay leaf.<br /><br />-Serve the squids in black ink sauce with the rice aside.
