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Calamares en Su Tinta (Calamari in Squid Ink Sauce)
TASTING TABLE22Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. calamari (a combination of the tentacles and tubes, cut into rings)
- 2 tsp. kosher salt
- 1/4 cup sugar
- 1 lemon (halved)
- 3 whole fresh bay leaves
- extra-virgin olive oil
- 2 yellow onions (medium, thinly sliced)
- 2 garlic cloves (finely minced)
- 1 green bell pepper (small diced, plus more for garnish)
- 1 red bell pepper (small diced, plus more for garnish)
- extra-virgin olive oil
- kosher salt (to taste)
- 1 Tbsp. sweet paprika
- 1 cup crushed tomatoes (canned)
- 1 cup clam juice (or chicken or vegetable stock)
- 1/4 cup dry white wine
- 4 garlic cloves (peeled black)
- 2 Tbsp. squid ink
- lemon juice (to taste)
- 4 Tbsp. butter
- diced tomatoes (for garnish, optional)
- mint (Herbs, or purslane, for garnish, optional)
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