Bold, Briny, Beautiful: Calamari in ink

Prep: 5 min Cook Time: 5min Total Time: 10min

Bold, Briny, Beautiful: Calamari in ink

There’s a quiet drama to this dish — where the sea’s brininess meets the dusky allure of ink, and tender calamari curls into a sauce as velvety as midnight. Cooking Squid in its own ink isn’t just a culinary technique; it’s a tradition carried from coastal kitchens in Spain, Italy, and beyond, where flavour runs deep and presentation is pared back to let the ingredients speak. The result is both bold and comforting — a recipe that invites you to slow down, savour, and serve something unforgettable.

INGREDIENTS

• 1x 800g pack of Squid Sunny Seafood Loligo Med

• 5-6 pieces of Sunny Seafood peeled garlic

• 1 brown onion (finely diced)

• 1 cup of Dry white wine

• Oil for cooking

METHOD

1. Carefully peel skin from Squid, pulling out tentacles gently as not to burst ink sac inside.

2. Peel black ink sack from tentacles gently and put to one side.

3. Slice Calamari into rounds

4. Finely dice onion and garlic

5. Add oil to fry pan, once hot sauté onions and garlic until they become translucent.

6. Add Calamari and continue to sauté.

7. Once Calamari start to change colour (to pink) add wine

8. Crush the ink in a mortar and pestle add a little wine to dissolve before adding to frypan.

9. Cook until calamari are tender.

Watch video HERE