Squid in ink

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

I usually have sachets of ink in the freezer, which is the rarest ingredient of all, and also squid. So, when I feel like this recipe, I can prepare it at the moment. This time I have used the Every cocotte , which distributes the heat very well, and they have been excellent, super tender and very juicy. I have let them rest until the next day, because this is one of those dishes that gains with the passing of the hours. And, as the canons dictate (at least in my house), I have accompanied them with a white rice that is also luxurious in Every. This cocotte is small, but tough.

Ingredients (for 2 persons)

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

Every Le Creuset iron pan

Preparation

1. We clean the squid well, separating the heads from the bodies. On the one hand we remove the fins from the bodies, turn them inside out (as if it were a sock) and clean well with cold water. On the other hand, we cut off the heads below the eyes and we are left with the tentacles, which we also clean with cold water. We drain bodies and tentacles.
2. Peel and chop the onions (I have done it with the manual chopper ). Heat a drizzle of extra virgin olive oil in a saucepan or cocotte and cook over low heat until soft. Add the tomato paste and season to taste.
3. Then 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 squid ink packet and the water. Cover the coconut tte and cook over very low heat for 45 minutes.
4. Meanwhile, mash the fried bread, the garlic clove and the fresh parsley in a mortar. Add the majado at the end of cooking, stir and let it rest off the heat until ready to eat.

This is a dish that wins with rest and should be prepared the day before. A white rice garnish looks great on it, which we can also prepare 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 runs clear, we put the rice in our la cocotte and cover it with water, one finger above the level of the rice. We season.
2. We place the two lids of the cocotte and put on the fire. We count 15 minutes from the moment it starts to boil.
3. After this time, we turn off the heat and let it rest for another 15 minutes with the pot covered before serving.

Every Le Creuset iron cocotte and Revol plate