75 ml (3 fl oz) 3/8 cup Olive oil
1 1/2 kg (3 lb) Squid, cleaned thoroughly and cut into 1 cm (1/2 in) pieces (ink sacs reserved)
1 Medium onion, finely chopped
2 Garlic cloves, crushed
1 Tbs Chopped parsley
1/8 tsp Ground mace
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Cold water
2 Tbs Flour
1 1/2 kg (3 lb) Squid, cleaned thoroughly and cut into 1 cm (1/2 in) pieces (ink sacs reserved)
1 Medium onion, finely chopped
2 Garlic cloves, crushed
1 Tbs Chopped parsley
1/8 tsp Ground mace
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Cold water
2 Tbs Flour
method
1. Heat the oil in a large saucepan. Add the squid, onion, garlic and parsley and fry until they are lightly browned. Add the mace and seasoning and reduce the heat to low. Cover and simmer for 20 minutes.
2. Meanwhile, mash the ink sacs through a strainer set over a bowl to extract the ink. Pour over the water and mash again. Using a whisk, beat in the flour until the ink and water mixture is smooth.
3. Pour the sauce over the squid mixture and bring to the boil, stirring constantly. Reduce the heat to very low, cover and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and set aside, covered, for 5 minutes.
4. Transfer the mixture to a large, warmed serving dish.
5. Serve at once.
2. Meanwhile, mash the ink sacs through a strainer set over a bowl to extract the ink. Pour over the water and mash again. Using a whisk, beat in the flour until the ink and water mixture is smooth.
3. Pour the sauce over the squid mixture and bring to the boil, stirring constantly. Reduce the heat to very low, cover and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and set aside, covered, for 5 minutes.
4. Transfer the mixture to a large, warmed serving dish.
5. Serve at once.
serving amount
4 - 6 servings
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