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Home » Culture » Recipes » Fish and Seafood » Calamari in their Ink

Calamari in their Ink

Calamari in their ink



Clean the calamari and keep the little bags of juice in a bowl. Heat the oil and chopped onions into a saucepan (preferably a clay one), then leave them to cool slightly on a low heat for 10 minutes so that they do not turn brown. Then add the calamari, which should be chopped into pieces (or left whole If they are very small), and leave them for 15 minutes, using a wooden spoon to mix them every now and again.
Meanwhile grind the parsley and add it to the ink. Add this to the pan, along with the tomato sauce and the white wine, and leave it to cook for 10 minutes. If the sauce looks too thin, you can thicken it with the breadcrumbs. Taste it and then add salt if you think it is necessary. Serve in the same clay dish and accompany with white rice.


40 minutes