Squid in Ink with Garlic Sauce
Tender squid simmered in a rich, briny ink sauce with plenty of garlic. A striking and surprisingly simple weeknight dish that looks impressive with minimal effort.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1.5 lb squid, cleaned and cut into rings
- 6 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp squid ink
- ½ cup dry white wine
- 1 cup fish stock
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook until fragrant, about 1 minute, without browning.
- 2
Add the squid rings and tentacles. Cook, stirring, until they turn opaque and release their liquid, about 3-4 minutes.
- 3
Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pan.
- 4
Stir in the squid ink and fish stock. Bring to a simmer, then reduce heat to low. Cook gently until the squid is tender and the sauce thickens slightly, about 20-25 minutes.
- 5
In a small pan, heat the remaining 1 tbsp olive oil over low heat. Add the remaining 2 minced garlic cloves and cook until just golden, about 2 minutes. Remove from heat.
- 6
Season the squid with salt and pepper. Serve the squid in its ink sauce, drizzled with the garlic oil. Add a sprinkle of chopped chives or red pepper strips if you like.
- 7
Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Tools you’ll need
- Large skillet
- Small pan
- Wooden spoon
- Measuring cups and spoons
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