Squid in its sauce with rice
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Category cooking | Skills: Skill | Author: TOYOS | Language : Language | Difficulty level : Medium | Time : 60min Share Add Activity



The squid in its ink is a dish made with small pieces of squid (including tentacles) cooked in its own ink.Cleaning the squid is entertaining and requires patience because they are very small and sometimes it is difficult to master them with your fingers, they drain.


From a nutritional point of view, the squid (like the squid) stands out at first for its high content of good quality proteins, providing all the essential amino acids. It is also a really low fat and calorie food: 100 grams of chipirón contribute only 80 kilocalories and 1,60 grams of fats)



The activity shall be implemented in 4 stages:

  • Perform operation is with units of measure

  • Achieve work methodology following an order

  • Learn the use of ICTs

  • Understanding and management of various elements


You will learn:

  • Reading comprehension

  • Realization of mathematical operations

  • knowledge of units of measurement

  • Understanding and handling instructions


  • Realization of addition and subtraction

  • Face new situations

  • Management of elements and TICs

  • Cooking knowledge.

  • Learn to use variables on an element


After completing the activity, the learners will achieve the following skills:

  • Literacy skills

  • Ability to follow a text

  • Knowledge in TICs

  • Ability to perform combinations

  • Calculation skills





Ingredients to prepare squid in ink with sauce and white rice (4 people):

800 gr of baby squid (16)
1 clove garlic.
2 onions.
1 green pepper
A few sprigs of parsley.
1 bag of squid ink.
50 ml of white wine
100 ml of fish stock If you want to prepare homemade fish broth follow our recipe.
150 gr of tomato sauce.
Olive oil, ground black pepper and salt.
As a garnish, I recommend serving them with cooked white rice.



Time: 1 hour (plus the time to clean them, which can be about 20 or 30 minutes)
Difficulty: medium


1.- We start by cleaning the squid. Because they are so small, the task becomes a bit heavy, but you just have to have a little patience:


  • Fresh and clean baby squids

  • Fresh squid

  • Grab the bag and pull the legs. Ideally with the legs will come the guts, but if not, squeeze the bag to expel everything that contains inside, and even if you can enter a finger to try to empty it completely.

  • To finish with the bag pulls the pen, it looks like a transparent plastic and usually notice hard. It is not necessary to remove the outer skin as it provides flavor.
    Now we go with the legs. Cut under the eyes and undo anything other than the tentacles. Among those guts are the ink bags whose exterior is metallic in color, but they are so small that in my opinion it is not worth looking for them and keeping them. You only need to remove the mouth or beak that have squid in the middle of the tentacles, has the shape of a ball.
    Wash the bag and legs very well under a stream of cold water and leave them in a dish rack to dry.

  • The rest (guts, feather and beak) throw it away.







2.- Peel and chop the clove of garlic.


3.- Peel the onions and wash the green pepper, and chop everything well finite. To do this, we used our manual mincer, with which we got everything chopped in a few seconds, and without crying! You can also do it with a knife.

4.- Put a low pot or saucepan over medium heat with a little oil and add the garlic. Sauté a little until it begins to brown and add the onion and pepper and a little salt. Sauté until the onion is transparent and without barely browning the vegetables, it will take about 10 minutes.

5.-Vegetables for squid in their ink:Chop the vegetables. Wash the parsley and chop its leaves. Put it in a small bowl together with the squid ink and a couple of tablespoons of water, and stir with a spoon so that the ink dissolves.

6.- Squid and parsley ink:We mix the ink with the parsley and water.When the vegetables are ready add the white wine to raise the temperature of the fire so that the alcohol evaporates (it will take 2-3 minutes).Return the fire to medium-low heat and add the fish stock and the tomato sauce.

7.- Also incorporate mixture with ink and parsley, and cook it all together for 10 minutes. Finally crush the sauce with a hand mixer, if you want to do it in the own pot.Ink sauce for squid.We already have the sauce ready for baby squid.




8.- Put an iron pan on high heat with a little oil. We have put our Brandt induction plate at 8.

9.- Sauté the squid with a little freshly ground black pepper 1 minute on each side to brown slightly.

10.- Toss them in the pot with the sauce and let them cook over a low heat for 30 minutes so they are tender.

11.-Sauté the squid:While you can prepare a classic white rice garnish. Put plenty of water to boil in a pot with a tablespoon of salt, and when it boils add your rice (if you want it to be loose, use basmati rice) and cook it for the minutes indicated on the package. Drain and you have it ready.

12.- Serve and taste:Serve squid with plenty of sauce on the plates of the diners and accompany with the white rice garnish or whatever you prefer. If you want you can prepare them in advance and simply heat the pot a few minutes just before serving them.


Variants of the recipe for squid in ink with sauce and white rice:

1.- If you like a spicy touch you can add it with a few pieces of chilli pepper while you brown the garlic.

2.- You can also prepare stuffed baby squid with this same recipe: when you have the vegetables ready, separate half to continue the process as it is in the recipe and fill the squid with the other half and use a toothpick to close them. Then cook in the sauce as we have done in the recipe, and ready. The sauce will be left with a more liquid texture by carrying less vegetables but that's no problem.

Tips: When you go through the pan the squid try to do it at a fairly high temperature so that it is a matter of one minute per side and get






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