Squid in its own Ink (Calamares En Su Tinta)

Squid in its own Ink (Calamares En Su Tinta)

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Servings: 4
Calories: 537


  • 3 floz Olive oil
  • 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
  • 8 floz Cold water
  • 2 Tbs Flour


  • 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.
  • 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.
  • 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.
  • Transfer the mixture to a large, warmed serving dish.
  • Serve at once.
Calories: 537 kcal
Carbohydrates: 16 g
Protein: 54 g
Fat: 27g
Saturated Fat: 4 g
Cholesterol: 793 mg
Sodium: 155 mg
Potassium: 893 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 198 IU
Vitamin C: 20 mg
Calcium: 122 mg
Iron: 3 mg
Cuisine Spanish
Ingredients Fish & Seafood, Squid
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