Stuffed squid in black ink sauce

Stuffed squid in black ink sauce
Stuffed squid in black ink sauce

I had fun in the kitchen today – I dismembered a squid. I pulled out its cartilage, carefully removed and set aside the sac of ink from its guts, decapitated it and chopped its tentacles into tiny little pieces. Then I cooked it.

Stuffed squid in black ink sauce

It’s not that I hadn’t done it before but it was so long ago that I was worried I could have forgotten how to do it. But it was like riding a bicycle. I can still do it with my eyes closed!

Stuffed squid in black ink sauce

Usually, I would cook the squid with its head (eyes removed) and guts. But for the sake of the uninitiated boyfriend, I discarded them.

Stuffed squid in black ink sauce

I cooked the finely chopped tentacles with finely chopped potatoes, onions and garlic with a tablespoon of coconut oil. Once it was cooled, I stuffed the squid with it and used skewers to prevent the stuffing from coming out.

Stuffed squid in black ink sauce

I fried the stuffed squid in coconut oil for 15-20 minutes then set it aside while I prepared the black ink sauce. In the same pan, I sautéed chopped garlic, onion and tomatoes. I added the sac of ink and a cup of 7-UP and let the sauce simmer until it thickened.

Stuffed squid in black ink sauce

I then added the stuffed squid and let it simmer in the sauce for another 5 minutes. Served with steamed rice.

Stuffed squid in black ink sauce

I used fish sauce for seasoning, by the way. The 7-UP is my father’s secret weapon in the kitchen. He is a good cook, too!

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Comments

  1. says

    I adore squid. It’s just for most of my adult life I’ve lived very far from any ocean, and can’t get fresh seafood. I grew up with it, having always lived on the west and east coasts of the US, just not for a long time. Any seafood I could get is inferior in quality. Sadly.

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