Easy Squid Ink Stew

Name: How to cook Easy Squid Ink Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Easy Squid Ink Stew

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.

Ingredient

Food ration :

3 servings

whole Spear squid or fresh Japanese squid

pack ★ Store-bought squid ink spaghetti sauce

66 ml

★ White wine

200 ml

★ Chicken broth (dissolve 1/2 chicken soup stock cube into water)

1 clove

Garlic, minced

2 tbsp

Olive oil

1 tbsp

White flour

Onion

Tomato

1/2

Celery (stalk end)

1 tbsp

Fresh parsley, finely chopped

Salt and black pepper

Cooking instructions

* Step 1

Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body. Grab the tentacles and pull them out to remove the innards.

* Step 2

Cut the body of the squids into rings (with the skin on), and divide the tentacles. Finely chop the celery and onions, and coarsely chop the seeded tomatoes.

* Step 3

In a pan, add the olive oil, garlic, and onions, and sauté over low heat. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sautéing for about 5 minutes.

* Step 4

Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil.

* Step 5

When it comes to a boil, add the squid, and bring it to a boil again. Reduce heat to low and slowly simmer for about 40-50 minutes. Taste it and season with salt and pepper, if necessary.