90 min
Type of dish: Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
No. 4 frozen squid 1.75 kg
Table salt 5.0 g
Onion 0.35 kg
Carrots 0.025 kg
Green pepper 0.025 kg
Squid ink 0.014 kg
White wine 0.05 l
Creamed corn 0.01 kg
Fumet 0.25 l
Rice pilaf 5.0 ud
Onion 0.017 kg
Green leek 0.167 ud
Parsley 0.0 g
Fish heads and bones 0.067 kg
Water 0.25 l

For this recipe, the following elaborations are needed:

For the squid:

  • Chop the onion into julienne strips, the carrot into half-moons and the green pepper into rings.
  • Place the vegetables with some oil and salt in an adequate pan. It has to be low and wide.
  • Place the squid in a rose shape, covering all the vegetables (make two layers if necessary). Add salt to the squid.
  • Cover the pan and place it on the hob. Let the squid close and then mix them with the vegetables. Let them stew in their own juice until they are soft.
  • Once they are cooked, separate the squid from the vegetables and the resulting liquid.
  • Put the vegetables and the resulting juices into another pan and add the ink diluted in wine. Allow to boil until the wine evaporates.
  • Once evaporated blend the sauce with the turmix and the chinese colander, add salt and bind with cornstarch diluted in cold water. Add the sauce to the squid and let boil for 5 minutes.


  • Plate up the squid and serve with the moulded rice pilaf.
Nutritional information (1 portion)
Fiber 6.87 g
Saturates 0.86 g
Monounsaturated fatty acids 2.59 g
Polyunsaturated fatty acids 0.89 g
Cholesterol 586.27 mg
Calcium 210.1 mg
Iron 4.58 mg
Zinc 0.65 mg
Vitamin A 267.61 ug
Vitamin C 59.66 g
Folic acid 165.82 ug
Salt (Sodium) 830.31 mg
Sugars 14.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.