Black Squid
Squid provide complete protein, iodine, and vitamin B12, while tomatoes and celery contribute potassium and a fresh vegetal aroma. Cuttlefish ink creates a deep sea flavor and glossy sauce that becomes more concentrated after chilling.
Wash the squid (1000 g) under cool running water. Separate the heads from the bodies, cut the tentacles into pieces, and cut the bodies into rings or strips.
Blanch the tomatoes (300 g) in boiling water for 20 seconds, then cool them, peel them, remove the seeds, and chop the flesh finely. Peel and finely chop the onion (100 g) and garlic (3 g). Dice the celery (40 g), finely chop the basil (15 g), and strip the leaves from the fresh thyme (thymus) (10 g).
Fry the onion, garlic, and celery in olive oil (100 g) over medium heat for 5 minutes and transfer them to a plate.
In the same pan, fry the squid over high heat for 5 minutes. Add the vegetables, tomatoes, dry white wine (400 g), thyme, and basil and cook for another 5 minutes.
Add the cuttlefish ink (30 g), table salt (to taste), and black pepper (to taste). Cover and stew over low heat for 1 hour 15 minutes, stirring occasionally. If the liquid evaporates too quickly, add a little water.
Transfer the squid to a plate, cool it, and refrigerate for 3 hours.
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