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Below are the ingridients that are required to produce a tasty Easy Squid Ink Stew:
- Take 2 of whole Spear squid or fresh Japanese squid.
- Provide 1 of pack ★ Store-bought squid ink spaghetti sauce.
- Take 66 ml of ★ White wine.
- You need 200 ml of ★ Chicken broth (dissolve 1/2 chicken soup stock cube into water).
- Take 1 clove of Garlic, minced.
- You need 2 tbsp of Olive oil.
- Get 1 tbsp of White flour.
- Get 1 of Onion.
- You need 1 of Tomato.
- Take 1/2 of Celery (stalk end).
- Take 1 tbsp of Fresh parsley, finely chopped.
- Use 1 of Salt and black pepper.
Ready with the ingridients? Below are the procedures on cooking Easy Squid Ink Stew:
- Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body. Grab the tentacles and pull them out to remove the innards..
- Cut the body of the squids into rings (with the skin on), and divide the tentacles. Finely chop the celery and onions, and coarsely chop the seeded tomatoes..
- In a pan, add the olive oil, garlic, and onions, and sauté over low heat. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sautéing for about 5 minutes..
- Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil..
- When it comes to a boil, add the squid, and bring it to a boil again. Reduce heat to low and slowly simmer for about 40-50 minutes. Taste it and season with salt and pepper, if necessary..
- Once the squid is tender, it is done! Soak up the flavorful soup with slices of baguette. Add the pasta at the end and enjoy..
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