Squid Ink Pasta

Baby Squid with Caramelized Onions Spanish

Baby Squid With Caramelized Onions Spanish

Ingredients

• ¼ cup plus 1 tablespoon spanish extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 medium spanish onion, thinly sliced
• 1 medium green bell pepper, seeded and thinly sliced
• 1 bay leaf
• ¼ cup plus 2 tablespoons dry white wine
• 8 small whole squid, cleaned, bodies and tentacles separated
• sea salt to taste
• 1 teaspoon chopped fresh parsley

Method

1. Heat ¼ cup of the olive oil in a medium saute pan over low heat
2. Add three-quarters of the garlic and cook until golden, about 1 minute
3. Add the onion, pepper, and bay leaf, increase the heat to medium-low, and cook, stirring often, until the onion is golden brown, about 20 minutes
4. You want the onion to caramelize
5. If it gets too dark, add ½ tablespoon water to keep it from burning while it cooks
6. Add the wine and continue cooking until the alcohol evaporates, about 5 minutes
7. Chop 4 of the squid tentacles, add them to the onion and cook for 2 more minutes
8. Set the mixture aside to cool
9. When cool enough to handle, stuff each of the squid tubes with 1 tablespoon of the mixture
10. Set the remaining mixture aside and keep warm
11. Season the stuffed tubes and remaining tentacles with salt
12. Heat 1 tablespoon of the olive oil in a large saute pan over medium-high heat
13. Add the stuffed tubes and tentacles and brown, about 2 minutes on each side
14. Stir in the remaining garlic and the parsley and remove the pan from the heat
15. Divide the remaining onion mixture among 4 plates
16. Top each with 2 stuffed tubes and 1 tentacle and drizzle with any liquid from the saute pan