Dinner · 55 min · spanish

Chipirones en su Tinta

Dinner decisions, handled: Chipirones en su Tinta pairs baby squid with squid ink for a 55-minute Spanish dinner. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1.5 lbs Baby squid
• 2 packets Squid ink
• 1 Onion
• 1 Tomato
• 1/2 cup White wine
• 2 tbsp Flour
• 1/4 cup Olive oil

Steps

1. Clean the squid, separating the tentacles, and reserve the ink sacs if your fishmonger left them in.
2. Dust the squid lightly with flour and sear quickly in hot olive oil until just opaque; set aside — they finish in the sauce later.
3. Soften the onion and tomato in the same pan until jammy, then pour in the wine and let it reduce by half.
4. Stir in the squid ink until the sauce turns glossy black, then add a splash of water and simmer 10 minutes.
5. Return the squid to the sauce and simmer gently 15 minutes until tender — overcooking makes them rubbery.
6. Serve over white rice, which drinks up the inky sauce beautifully.

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