Venetian-Style Squid in Black Ink Sauce
Nutrition
Calories: 283 kcalCarbohydrates: 17 gProtein: 42 gFat: 15 gSaturated Fat: 7 gCholesterol: 529 mgSodium: 150 mgFiber: 5 gSugar: 7 gVitamin A: 17.575 IUCalcium: 99 mgIron: 10 mg
Ingredients
- 2 lbs small uncleaned squid (or 1-1/2 lbs cleaned squid, with ink sacs reserved)
- 1-1/2 tbsp olive oil
- 2 whole Garlic cloves minced
- 1 whole small Finely chopped onion
- ¼ cup chopped flat leaf parsley
- 1 whole ripe tomato peeled seeded and finely chopped, with its juices
- 1 cup dry white wine
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Clean the squid, following the directions below. Cut the body crosswise into 1/2-inch rings. Cut the tentacles into 1-inch sections. Reserve the ink sacs.
- Heat the olive oil in a nonstick skillet. Add the garlic, onion, and half the parsley and cook over medium heat until golden-brown, about 6 minutes. Add the tomatoes and cook until most of the juices have boiled away, about 3 minutes.
- Stir in the squid and sauté for 1 minute. Add the wine, salt, and pepper and simmer until the squid are very tender, 20 to 30 minutes. Halfway through, squeeze the squid ink from sacs into the sauce. Correct the seasoning, adding salt and pepper to taste. Sprinkle the remaining parsley over the squid and serve at once.