Squid in ink

Squid in ink

Course: Main dish
Cuisine: Galician, Spanish
Keyword: ink, squids
Calories: 385.65kcal

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This recipe for squid in its ink is very simple. The most complicated thing is to clean the squid, but that can be done in the fish market. Thanks to that, we will only have to make the sauce and cook the squid in it.
The sauce, in this recipe, is very simple because, in addition to the ink, it only has garlic, onion, white wine and a little flour to thicken it. Finally, a little chopped parsley is also added.
There are other recipes in which other ingredients such as tomatoes, peppers, etc. are also used. I like it like that.
The most traditional accompaniment to squid in its ink is white rice.
Servings 4 servings


  • 1200 g squid clean and chopped
  • 1 onion
  • 1 clove garlic
  • 1 glass white wine
  • 1 tbsp flour
  • olive oil
  • parsley chopped
  • salt
  • 100 g rice
  • 1 sachet concentrated cuttlefish ink

Step by step instructions

  • Brown the chopped onion and garlic over low heat in olive oil.
  • Add a tablespoon of flour and sauté well.
  • Then sauté the squid, cleaned and chopped, for about 5 minutes.
  • Add the wine and let the alcohol evaporate.
  • Incorporate the inks dissolved in water.
  • Season and cook for approximately 30 minutes.
  • If the sauce is too thick add a little more water. If, on the other hand, it remains very loose, let it cook for about 5 minutes with the pan uncovered.
  • A little before finishing cooking, add the chopped parsley and cook for a few minutes.
  • Serve with white rice


Calories: 385.65kcal | Carbohydrates: 33.31g | Protein: 49.03g | Fat: 4.35g | Saturated Fat: 1.13g | Cholesterol: 699mg | Sodium: 134.44mg | Potassium: 810.09mg | Fiber: 0.85g | Sugar: 1.2g | Vitamin A: 99.57IU | Vitamin C: 16.21mg | Calcium: 110.08mg | Iron: 2.39mg

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