Stuffed squid in black ink sauce

Stuffed squid in black ink sauce

Stuffed squid in black ink sauce

I had fun in the kitchen today – I dismembered a squid. I pulled out its cartilage, carefully removed and set aside the sac of ink from its guts, decapitated it and chopped its tentacles into tiny little pieces. Then I cooked it.

Stuffed squid in black ink sauce

It’s not that I hadn’t done it before but it was so long ago that I was worried I could have forgotten how to do it. But it was like riding a bicycle. I can still do it with my eyes closed!

Stuffed squid in black ink sauce

Usually, I would cook the squid with its head (eyes removed) and guts. But for the sake of the uninitiated boyfriend, I discarded them.

Stuffed squid in black ink sauce

I cooked the finely chopped tentacles with finely chopped potatoes, onions and garlic with a tablespoon of coconut oil. Once it was cooled, I stuffed the squid with it and used skewers to prevent the stuffing from coming out.

Stuffed squid in black ink sauce

I fried the stuffed squid in coconut oil for 15-20 minutes then set it aside while I prepared the black ink sauce. In the same pan, I sautéed chopped garlic, onion and tomatoes. I added the sac of ink and a cup of 7-UP and let the sauce simmer until it thickened.

Stuffed squid in black ink sauce

I then added the stuffed squid and let it simmer in the sauce for another 5 minutes. Served with steamed rice.

Stuffed squid in black ink sauce

I used fish sauce for seasoning, by the way. The 7-UP is my father’s secret weapon in the kitchen. He is a good cook, too!


About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

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