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Easy Squid Ink Stew Recipe

Easy Squid Ink Stew Recipe
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Serving : 3
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Prepare the ingredients before making Easy Squid Ink Stew in your home. Then, follow these steps below to serve Easy Squid Ink Stew for your family or friends.

Ingredients: Easy Squid Ink Stew

  • 2 whole Spear squid or fresh Japanese squid
  • 1 pack ★ Store-bought squid ink spaghetti sauce
  • 66 ml ★ White wine
  • 200 ml ★ Chicken broth (dissolve 1/2 chicken soup stock cube into water)
  • 1 clove Garlic, minced
  • 2 tbsp Olive oil
  • 1 tbsp White flour
  • 1 Onion
  • 1 Tomato
  • 1/2 Celery (stalk end)
  • 1 tbsp Fresh parsley, finely chopped
  • 1 Salt and black pepper

How to Make Easy Squid Ink Stew

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Easy Squid Ink Stew in your home by yourself.

    Step 1
  • Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body. Grab the tentacles and pull them out to remove the innards.
  • Step 2
  • Cut the body of the squids into rings (with the skin on), and divide the tentacles. Finely chop the celery and onions, and coarsely chop the seeded tomatoes.
  • Step 3
  • In a pan, add the olive oil, garlic, and onions, and sauté over low heat. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sautéing for about 5 minutes.
  • Step 4
  • Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil.
  • Step 5
  • When it comes to a boil, add the squid, and bring it to a boil again. Reduce heat to low and slowly simmer for about 40-50 minutes. Taste it and season with salt and pepper, if necessary.
  • Step 6
  • Once the squid is tender, it is done! Soak up the flavorful soup with slices of baguette. Add the pasta at the end and enjoy.
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