squidy.jpg (37043 bytes)

Squid In Its' Own Ink

These squid are also called Tripiroiak and Jibiones in various parts of the Basque Country. In the rest of Spain, they are referred to as calamares.

2 lbs. small fresh whole squid with ink sacs
1 onion, finely chopped
1 clove garlic, finely chopped
olive oil for frying
Italian (flat) parsley, chopped
bread crumbs


1 onion, finely chopped
1 clove garlic, finely chopped
crust of bread
1 - 2 T. Fish broth
Ink from the sacs
8 T. tomato puree

Take apart and clean the fresh squid, taking care to remove the ink sacs without breaking them. Set the ink sacs aside. Cut the tentacles into one inch chunks.

Fry one onion and one garlic clove in olive oil. When the onion begins to take on color, add the chunks of squid tentacles and cook slowly while stirring in the oil. Add the chopped parsley and bread crumbs and stir until well thickened.

Stuff the squid tails with this mixture, being careful not to overfill. Seal the openings with a toothpick. Fry the stuffed tails in a small amount of olive oil, turning gently, until golden in color. Meanwhile make the ink sauce.

Ink Sauce:

Brown the other onion and garlic clove in olive oil, and add a crust of bread. Place the fish broth in a small bowl. Place the reserved ink sacs in a fine sieve our the bowl and puncture carefully. Blend the ink and broth. Add this liquid to the onion and garlic and cook slowly. Add the tomato puree and continue to simmer for a short time. Run the mixture through a blender.

Place the sauce in a large skillet, add the fried, stuffed squid and simmer for 15 minutes. Makes three to four servings.

This recipe was sent to me by Nancy Trevino, who got it from her grandmother, Matea Meabe Trevino.

Return to Basque Cooking
Return to Cooking Page