Calamares en su tinta (Squid in Black Sauce)

[huilink]

Name of Recipe: Calamares en su Tinta

Number of People: 6

Ingredients:
For the sauce base:
350g onion
2 pieces garlic, peeled
50g extra virgin olive oil
100g tomato sauce, canned

1kg squids cut into rings or in small pieces
2 packets of black squid ink, dissolved in a little water
200g brandy or white wine
50g water (optional)
Salt & pepper to taste

Preparation:
1. Chop the onions and garlic, 8 sec/ speed 4. Remove and reserve.
2. Place oil in the TM bowl and heat it up, 6 min/varoma/speed 1. Add the chopped onions and garlic and saute it for 10 mins/ varoma/  /  . Incorporate the tomato sauce and program another 10 mins at the same temperature and speed.
3. Add in the squid and cook for 5 mins/varoma/ / .
4. Add in squid ink, brandy and water (if using) and program 30 mins/varoma/ / . 5 mins before the time is up, add in salt and pepper to taste.
5. Test to see if the squid are tender. If not, program another few extra minutes. If it turns out too liquid (squid may give out too much water upon cooking), set another 5-10mins more at temperature Varoma,  / to thicken the sauce. If the sauce is too watery, add some water and salt to taste.
6. Serve with white rice or bread.


Photos:

Tips/Hints: This dish may not sound very appetizing, but the results are fabulous! Try it! You can soak the squid in milk to tenderize them before cooking.

Source:
Thermomix - Imprescindible para su cocina (Spanish)

[Thermomixer]

Sounds great.  I love squid ink with risottos.

My only concern would be cooking the squid for that long at Varoma temperature, I would prefer a lower simmering temp (say 80 deg) but if that's what the book says.  I'll have to try it.

Thanks again for sharing

[huilink]

The squids to shrink quite a lot from the cooking. I followed the directions to the letter, and it turned out delicious!

[Thermomixer]

Thanks huilink, it is great to get the feedback on recipes that are published.  We have recipes in the Australian book that, when followed exactly to the letter are not the best.  Some have times that are too long and the result is mush.

It is still a relatively new machine and one of the benefits is that we get discussion and feedback.  It would be good if people would try others recipes and comment on them.

The Australian Thermomix website is running a monthly cook-off, where this will happen.  Please think about contributing recipes there and also try them out.

I'll try the calamari over the weekend.  I had squid cooked in a steamer at a restaurant last night - was cooked for 40 minutes and very tender.