Calamares en su tinta

90 mins
Serves 1
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Directions

  1. 1Peel the tomato and cut all the vegetables evenly.
  2. 2Peel the tomato and cut all the vegetables evenly.
  3. 3Peel the tomato and cut all the vegetables evenly.
  4. 4Start the sofrito by adding a generous amount of olive oil and garlic to a cold pot.
  5. 5Start the sofrito by adding a generous amount of olive oil and garlic to a cold pot.
  6. 6Start the sofrito by adding a generous amount of olive oil and garlic to a cold pot.
  7. 7Heat the pot to maximum heat and once the garlic starts dancing, add the onion, leek, and pepper in three different batches to allow the temperature to return to normal after each addition.
  8. 8Heat the pot to maximum heat and once the garlic starts dancing, add the onion, leek, and pepper in three different batches to allow the temperature to return to normal after each addition.
  9. 9Heat the pot to maximum heat and once the garlic starts dancing, add the onion, leek, and pepper in three different batches to allow the temperature to return to normal after each addition.
  10. 10Add salt to taste at the end.
  11. 11Add salt to taste at the end.
  12. 12Add salt to taste at the end.
  13. 13Stir-fry all the vegetables until they get some golden color and the bottom of the pot forms a brown fond.
  14. 14Stir-fry all the vegetables until they get some golden color and the bottom of the pot forms a brown fond.
  15. 15Stir-fry all the vegetables until they get some golden color and the bottom of the pot forms a brown fond.
  16. 16Add the diced tomato and stir for a couple of minutes to deglaze the pot with its moisture.
  17. 17Add the diced tomato and stir for a couple of minutes to deglaze the pot with its moisture.
  18. 18Add the diced tomato and stir for a couple of minutes to deglaze the pot with its moisture.
  19. 19Cook the sofrito on medium heat for another 5 minutes.
  20. 20Cook the sofrito on medium heat for another 5 minutes.
  21. 21Cook the sofrito on medium heat for another 5 minutes.
  22. 22Add the squid ink, mix well, and let it cook for another 25 minutes.
  23. 23Add the squid ink, mix well, and let it cook for another 25 minutes.
  24. 24Add the squid ink, mix well, and let it cook for another 25 minutes.
  25. 25Meanwhile, clean the squid but do not cut it into pieces yet, so it's easier to remove later for blending the sauce.
  26. 26Meanwhile, clean the squid but do not cut it into pieces yet, so it's easier to remove later for blending the sauce.
  27. 27Meanwhile, clean the squid but do not cut it into pieces yet, so it's easier to remove later for blending the sauce.
  28. 28Sear the squid in a well-preheated pan, on maximum heat, with a bit of oil, until it gets some golden color within 2 minutes.
  29. 29Sear the squid in a well-preheated pan, on maximum heat, with a bit of oil, until it gets some golden color within 2 minutes.
  30. 30Sear the squid in a well-preheated pan, on maximum heat, with a bit of oil, until it gets some golden color within 2 minutes.
  31. 31Deglaze the pan with brandy and pour it all into the pot with the sofrito.
  32. 32Deglaze the pan with brandy and pour it all into the pot with the sofrito.
  33. 33Deglaze the pan with brandy and pour it all into the pot with the sofrito.
  34. 34Add the vermouth, cover with water, and stew for 30 minutes, depending on the size of your squid.
  35. 35Add the vermouth, cover with water, and stew for 30 minutes, depending on the size of your squid.
  36. 36Add the vermouth, cover with water, and stew for 30 minutes, depending on the size of your squid.
  37. 37Remove the squid and cut it into pieces.
  38. 38Remove the squid and cut it into pieces.
  39. 39Remove the squid and cut it into pieces.
  40. 40Blend the sauce.
  41. 41Blend the sauce.
  42. 42Blend the sauce.
  43. 43Put everything back together, bring it to a boil, and enjoy with some white rice as the perfect side dish for this rich sauce.
  44. 44Put everything back together, bring it to a boil, and enjoy with some white rice as the perfect side dish for this rich sauce.
  45. 45Put everything back together, bring it to a boil, and enjoy with some white rice as the perfect side dish for this rich sauce.

Ingredients

  • 1 kg squid
  • 1 kg squid
  • 1 kg squid
  • 16 g squid ink
  • 16 g squid ink
  • 16 g squid ink
  • 0.6 kg green bell pepper
  • 0.6 kg green bell pepper
  • 0.6 kg green bell pepper
  • 0.6 kg onion
  • 0.6 kg onion
  • 0.6 kg onion
  • 0.4 kg leek
  • 0.4 kg leek
  • 0.4 kg leek
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.3 kg tomato
  • 0.3 kg tomato
  • 0.3 kg tomato
  • 2 bird’s eye cayenne peppers
  • 2 bird’s eye cayenne peppers
  • 2 bird’s eye cayenne peppers
  • 0.5 cup brandy
  • 0.5 cup brandy
  • 0.5 cup brandy
  • 1 cup white vermouth
  • 1 cup white vermouth
  • 1 cup white vermouth
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • rice
  • rice
  • rice

Equipment

potspatulaknifecutting boardpantongsblender

Tips

  • To build a powerful sofrito, get a golden brown color on your veggies before adding the tomato.
  • The squid ink has a very intense briny flavor, but it turns into pure magic after stewing.
  • Remember to leave the skin on the squid when searing; it's essential.
  • Sear the squid at high heat to boost the flavor of the stew.
  • Use a little bit of brandy to deglaze the pan after searing the squid.