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Fish, South and mountains

Squid in ink sauce with white rice

Squid in ink sauce with white rice is a Basque dish for 4, ready in 55 minutes, medium difficulty, around €5.00 per person. The key is slowly softening the onions, pepper and garlic until sweet, then stirring in the well diluted ink and letting the squid simmer gently so it stays tender.

Tonight, Basque style squid in ink sauce, dark and glossy, with white rice for contrast.

Squid in ink sauce with white rice
Total time
55 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

This dish is all about contrast. The sauce turns glossy black from squid ink, lifted by a touch of Espelette pepper, while the squid itself stays tender thanks to a short, gentle simmer. Plain white rice served alongside breaks up the dark color and softens every bite.

It is a good choice for a Sunday or an evening when you have a bit of time, not really a quick weeknight dinner. Seafood lovers and fans of southern French cooking will enjoy it, though the black color and chili can make it a harder sell for young kids. Mon Chou suggests it as a change from the usual tomato based seafood stews.

The ingredients

4 people

Fish counter

  • Squid 800 g
  • Packets of squid ink 2

Fruits and vegetables

  • Onion 3
  • Green bell pepper 1
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Dry white wineoften in the pantry 15 cl
  • Espelette pepperoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. Clean the squid, keep the tentacles, and slice the bodies into rings if they are large.

    Small squid can be cooked whole, they stay more tender.

  2. Slowly soften the sliced onions, pepper and garlic in the oil over low heat. 20 min

    The more the onions soften, the sweeter and rounder the sauce becomes.

  3. Add the squid, sear briefly, then pour in the white wine, tomatoes and Espelette pepper. 10 min

    Let the wine reduce well before continuing, to cook off the acidity.

  4. Dilute the ink in a bit of warm sauce, stir it into the pot, cover and let it simmer. 25 min

    The ink dissolves more easily in warm liquid than straight into the pan.

  5. Cook the rice in salted water, drain it, and serve it alongside the squid. 11 min

    Plain white rice lets the dark sauce stand out.

Our tips to get it right

  • Pick squid that feels firm and smells clean, a sign of freshness, easy to find fresh at a fishmonger or frozen in bags.
  • Do not overcook the squid in the final sauce, it turns rubbery fast, so watch the texture rather than the clock.
  • Taste the sauce before adding the ink, that is your last chance to adjust salt and chili, since it is harder to judge flavors once everything turns black.

The variations

  • Swap the squid for cuttlefish cut into strips, the texture is a bit firmer but the result stays close.
  • For a version without ink, skip that step and keep the tomato and pepper sauce as is, less dramatic but still tasty.
  • For kids, serve the sauce separately without ink over part of the squid, and keep their rice plain.

What to serve it with

  • A glass of dry white wine
  • Bread for mopping up the sauce
  • A simple green salad

Storage

Keep the squid in a sealed container in the fridge for up to 2 days. You can freeze the sauce with the squid for up to 2 months, but cook the rice fresh when serving. Reheat gently in a pot so the squid does not overcook.

Questions about this dish

Where can you find squid ink?

It comes in small packets from a fishmonger, who often extracts it from fresh cuttlefish, or in the seafood section of some supermarkets. Two packets are enough to color and flavor the whole sauce.

Can you make this dish ahead of time?

Yes, the squid in ink sauce can be made a day ahead and kept in the fridge, it actually tastes even better reheated. Cook the rice just before serving so it stays white and fluffy.

Can you replace the white wine?

You can use fish or vegetable broth with a splash of lemon juice to keep some acidity. The flavor will be slightly less rounded but the dish will still work well.

How do you keep the squid from turning rubbery?

Sear it quickly at first, then let the sauce simmer gently without a hard boil. A short, gentle cook keeps the flesh tender.

How long does it take to make a Basque style squid in ink sauce with white rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Basque style squid in ink sauce with white rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Basque style squid in ink sauce with white rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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