Squid in Its Ink

I remember how little I was drawn to squid in its ink when I was a youngster and how surprised I was when I decided to try them for the first time. I liked them so much that I swore up and down to make up for lost time and cook and eat them as often as I could. Fortunately this Spanish classic is very easy to make and you only need a handful of basic ingredients, so it’s a recipe within everyone’s reach.

I usually keep little packets of ink in the freezer, which is the rarest ingredient of all, and squid too. That way, when I fancy this recipe, I can make it on the spot. This time I used the Every casserole, which distributes heat very well, and they turned out top-notch, super tender and very juicy. I let them rest until the next day, because this is one of those dishes that gets better as the hours pass. And, as tradition dictates (at least in my house), I served them with white rice that also turns out beautifully in the Every. This casserole is small but mighty.

Ingredients (serves 2)

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

Every Le Creuset cast iron cocotte

Preparation

1. Clean the squid well, separating the heads from the bodies. On the one hand, remove the fins from the bodies, turn them inside out (as if they were a sock) and rinse well with cold water. On the other hand, cut the heads below the eyes and keep the tentacles, which we also rinse with cold water. Drain bodies and tentacles.
2. Peel and chop the onions (I did it with the manual chopper). Heat a good splash of extra virgin olive oil in a Shallow Casserole or casserole and sauté over low heat until soft. Add the tomato paste 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 the alcohol evaporates, before adding the sachet of squid ink and the water. Cover the cocotte and cook over very low heat for 45 minutes.
4. Meanwhile, pound the fried bread, garlic clove and fresh parsley in a mortar. Add the paste when cooking is finished, stir, and let it rest off the heat until serving time.

This is a dish that improves with resting and is best prepared the day before. It goes wonderfully with a side of white rice, which we can also make in the Every casserole.

How to make white rice:

1. We place the rice in a strainer and rinse it under the cold-water tap, stirring so it releases the starch. When the water runs clear, we put the rice in our casserole and cover it with water, a finger above the level of the rice. Season.
2. Place both lids on the casserole and put it on the heat. Count 15 minutes from the moment it begins to boil.
3. After this time, turn off the heat and let it rest another 15 minutes with the pot covered before serving.

Every Le Creuset cast iron cocotte and Revol plate