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We hope you got insight from reading it, now let’s go back to easy squid ink stew recipe. To cook easy squid ink stew you need 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Squid Ink Stew:
- Provide 2 whole Spear squid or fresh Japanese squid
- You need 1 pack ★ Store-bought squid ink spaghetti sauce
- You need 66 ml ★ White wine
- Prepare 200 ml ★ Chicken broth (dissolve 1/2 chicken soup stock cube into water)
- Use 1 clove Garlic, minced
- Provide 2 tbsp Olive oil
- Prepare 1 tbsp White flour
- Provide 1 Onion
- Use 1 Tomato
- Get 1/2 Celery (stalk end)
- Prepare 1 tbsp Fresh parsley, finely chopped
- Provide 1 Salt and black pepper
Steps to make Easy Squid Ink Stew:
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the squid is tender, it is done! Soak up the flavorful soup with slices of baguette. Add the pasta at the end and enjoy.
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