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Squid in Ink and Wine.


  • 2 onions

  • 2 cloves garlic

  • olive oil

  • 1 teaspoon fennel seeds

  • 2 bayleaves

  • 2 squid

  • 1 glass dry, white or red wine

  • 1 tin chopped tomatoes


  1. Pull off fins and outer skin from squid.

  2. Slit the mantle and open it out. The ink sac is the silvery bag about the size of a little finger. Remove the sac from each squid, place them in a small sieve over a bowl and mash them with a spoon. Wash the ink through the sieve with a mug of cold water.

  3. Cut off the tentacles just in front of the eyes. Discard the head and insides. Slice the mantle into pieces about 10mm by 30mm. Chop the tentacles into 30mm lengths.

  4. Soften the onions and garlic in olive oil.

  5. Add the fennel, bay leaves, wine, squid, ink and tomatoes. Elderflower wine is ideal. If you don't have the real stuff, a shop-bought wine such as Chardonnay will do.

  6. Cook over a gentle heat until the sauce has thickened, and the squid is soft - at least thirty minutes.

  7. Remove the bay leaves.

  8. Serve with boiled rice.


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