Squid in its Own ink Preparation

 Open the can and place the content on a bowl.


In a deep medium pan, fry onion, and garlic in olive oil, sauté for approximately two minutes, add the squids, tomato, saffron, salt and pepper to taste then add the broth or water, you can also add the squid ink.


Cook it to a low heat for nearly 20 minutes. Add rice if you wish.

Serves 4
Preparation time: 20 min
Difficulty: Low

  • 4 cans of Squid pieces in its Own Ink Plaza del Sol 

    3 tablespoons Extra Virgin Olive Oil
    1 or 2 chopped garlic cloves
    2 tablespoons of chopped onion 
    4 tablespoons of tomato puree
    2 cups tomato, seeded and finely chopped 
    2 cups seafood broth 
    A pinch of salt and pepper 
    Saffron Plaza del Sol 
    Boiled rice (optional) 
    Squid Ink (optinal)