Calamares en su tinta

Instructions

1. Step 1

   Rinse the squid briefly if needed, then pat it thoroughly dry. Cut the bodies into rings and leave the tentacles whole.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over high heat. Sear the prepared squid in batches until the edges turn opaque, then transfer it to a mixing bowl.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 900.0 gr Squid

   Cookware: Dutch oven, mixing bowl

3. Step 3

   Reduce to medium heat. Add the onion, green bell pepper, garlic, and salt to the oil left in the pot; cook until very soft without browning.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Garlic, 120.0 gr Green Bell Pepper, 250.0 gr Onion, 3.0 gr Salt

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato and bread. Cook over medium heat until the tomato thickens and the bread softens.

   Timer: 5 min (fixed)

   Ingredients used: 40.0 gr Bread, 200.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the white wine and simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the fish stock, squid ink, and black pepper. Stir until the ink is evenly dispersed, then bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 ml Fish Stock, 1.0 gr Ground Black Pepper, 24.0 gr Squid Ink

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Remove the pot from the heat and blend the sauce until smooth with an immersion blender.

   Timer: 2 min (fixed)

   Cookware: Dutch oven, Immersion Blender

8. Step 8

   Return the seared squid and its collected juices to the sauce, then add the bay leaf. Cover and simmer over low heat until the squid is tender and reaches at least 63°C internally.

   Timer: 30 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove and discard the bay leaf. Stir in the parsley and serve the squid hot with plenty of its ink sauce.

   Ingredients used: 10.0 gr Parsley

   Cookware: Dutch oven, wooden spoon