Squid in ink

I remember how little I liked squid in ink when I was a young girl and how surprised I was when I decided to try it for the first time. I loved it so much that I swore to make up for lost time and cook and eat it as often as possible. Fortunately, this classic of Spanish cuisine is very easy to prepare and only requires a handful of basic ingredients, so it is a recipe within everyone's reach.

I usually have ink bags in the freezer, which is the rarest ingredient of all, and also squid. So, when I feel like making this recipe, I can prepare it right away. This time I used the Every cocotte , which distributes heat very well, and they turned out perfectly, super tender and very juicy. I let them rest until the next day, because this is one of those dishes that improves with time. And, as the rules dictate (at least in my house), I accompanied them with white rice, which also comes out great in the Every. This cocotte is small, but it's a big deal.

Ingredients (for 2 people)

• 600 g of small squid or cuttlefish
• 2 onions
• 1 tablespoon tomato paste
• 50 ml of white wine
• 1 sachet of squid ink
• 50 ml of water
• 1 slice of fried bread
• 1 clove of garlic
• 2 sprigs of fresh parsley
• Extra virgin olive oil
• Salt
• Ground black pepper
• 150-200 g rice (for garnish)

Every Le Creuset iron cocotte

Preparation

1. We clean the squid well, separating the heads from the bodies. On one hand, we remove the fins from the bodies, turn them inside out (as if they were a sock) and clean them well with cold water. On the other hand, we cut off the heads below the eyes and keep the tentacles, which we also clean with cold water. We drain the bodies and tentacles.
2. Peel and chop the onions (I did it with a manual chopper ). Heat a dash of extra virgin olive oil in a saucepan or cocotte and sauté over a low heat until soft. Add the tomato concentrate and season with salt and pepper to taste.
3. Next, add the cleaned squid and the white wine. Cook over high heat for a couple of minutes, so that the alcohol evaporates, before adding the packet of squid ink and the water. Cover the coco tte and cook over very low heat for 45 minutes.
4. Meanwhile, mash the fried bread, garlic clove and fresh parsley in a mortar. Add the mixture when cooking is complete, stir and leave to rest off the heat until ready to eat.

This is a dish that improves with time and is best prepared the day before. It goes perfectly with a side of white rice, which can also be prepared in the Every cocotte .

How to prepare white rice:

1. Place the rice in a colander and wash it under cold running water, stirring to release the starch. When the water comes out clear, place the rice in our cocotte and cover it with water, one finger above the level of the rice. Season.
2. Place the two lids on the cocotte and put it on the heat. Count 15 minutes from the moment it starts to boil.
3. After this time, turn off the heat and let it rest for another 15 minutes with the pot covered before serving.

Every Le Creuset cast iron cocotte and Revol dish