By Rene Guerra
Squid in their ink is a Mediterranean delicacy fun to prepare in company of loved ones while sipping Rhine wine, and paradise to dine on…accompanied with more Rhine wine.
The steamed rice should be prepared in advance according to one’s favorite recipe, but the resulting grain should be loose. Uncle Ben’s “Converted Brand Original Enriched Paboiled Rong Grain Rice” makes a perfect and easy choice.
- 1 pound of medium or large size whole squids
- ½ finely chopped large green pepper
- ½ chopped large onion head
- 1 chopped bunch of scallion heads
- 1 chopped bunch of scallion tails
- 1 minced large garlic head
- 1/3 minced bunch of cilantro
- 2 whole dray bay leaves
- ½ tsp of oregano
- ¼ tsp of salt
- 4 tbsp of extra virgin olive oil
- 2 cups of Rhine Wine
- 1 tbsp of cornstarch
- 4 cups of steamed rice
Cleaning the Squid and Collectiong Ink Sacks
The ink sacks will be collected during the process of cleaning the squid.
- Start with washing the squid with cool water.
- Clean the heads of the squids.
- Pull the heads off of the squid pouches.
- Set pouches aside.
- Cut off each head from the eyes up.
- Remove the beaks, so that mainly the tentacles are all what is left of each head.
- Dry tentacles off with paper towel and set aside
- Put tentacles in the refrigerator.
Collecting the Ink Sacks
- Making sure that you don’t smash the ink sacks, remove the entrails off the squid.
- Carefully separate the ink sacks and place them in the mortar.
- Place mortar in the refrigerator.
Cleaning the Pouches
- Peel the skin off the squid pouches.
- Invert (turn inside out) each squid pouch and clean any entrail residue off.
- Revert each pouch back inside in.
- Wash pouches thoroughly.
- Cut pouches into rings.
- Dry rings off with paper towel and set aside.
- Put rings in the refrigerator together with tentacles.
Preparing the Ink
- Grind the ink sacks thoroughly in mortar.
- Add half of the garlic and grind thoroughly.
- Add some Rhine wine and vigorously stir the wine-ink mix to make it easier to decant it into a two-cup container.
- Decant ink mix into two-cup container.
- Use some more Rhine wine to rinse all wine-ink off the mortar. (Don’t waste any mix!)
- Add the rest of the Rhine wine into the two-cup container and stir vigorously until well mixed.
- Add cornstarch and stir vigorously until thoroughly dissolved.
- Put the ink mix in the refrigerator.
- Pour the virgin oil, salt, oregano and gray leafs in the pan.
- Turn fire on and rise it up to highest intensity.
- Keep stirring and frying until bay leaves start getting golden.Add the onion and rest of garlic.
- Keep stirring and frying until garlic starts getting golden.
- Add the green pepper.
- Keep stirring and frying for about half a minute.
- Add the tentacles and rings and mix thoroughly with ingredients already in pan.
- Keep stirring and frying for about 5 minutes.
- Add the scallions and cilantro.
- Keep mixing and frying for about 1 minute.
- Add the ink mix and keep stirring it until bringing it to a boil.
- Keep boiling and stirring it for about 2 minutes.
- Turn fire off and remove from stove.
- Cover it, and let it rest aside for about five minutes.