1 1/2 kg of whole squid with ink
1/2 cup olive oil or vegetable oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/4 cup finely chopped parsley
1 teaspoon salt and black pepper to taste
1 cup cold water
2 tablespoons all-purpose flour
1 1/2 kg of whole squid with ink
1/2 cup olive oil or vegetable oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/4 cup finely chopped parsley
1 teaspoon salt and black pepper to taste
1 cup cold water
2 tablespoons all-purpose flour
Clean the squid, carefully reserving the ink sacs
Cut the squid into 1 cm rings and cut the tentacles into 2 or 3 pieces
Heat the olive oil or vegetable oil in a 25 cm diameter skillet
Add the squid, onion, garlic, and parsley
Fry over high heat for 5 minutes, stirring constantly
Season with salt and black pepper
Cover the skillet and cook slowly for 20 minutes
Meanwhile, strain the ink sacs to remove as much ink as possible
Pour in cold water and strain again
Add the flour and mix well until smooth
Strain the ink with the flour over the squid, stirring constantly
Let it boil up
Reduce heat and cook slowly for 5 minutes
Remove from heat and let rest for 5 minutes before serving
Check the seasoning and serve with rice
