Squid in Ink with Garlic Sauce

Step 1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook until fragrant, about 1 minute, without browning.

Step 2

Add the squid rings and tentacles. Cook, stirring, until they turn opaque and release their liquid, about 3-4 minutes.

Step 3

Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pan.

Step 4

Stir in the squid ink and fish stock. Bring to a simmer, then reduce heat to low. Cook gently until the squid is tender and the sauce thickens slightly, about 20-25 minutes.

Step 5

In a small pan, heat the remaining 1 tbsp olive oil over low heat. Add the remaining 2 minced garlic cloves and cook until just golden, about 2 minutes. Remove from heat.

Step 6

Season the squid with salt and pepper. Serve the squid in its ink sauce, drizzled with the garlic oil. Add a sprinkle of chopped chives or red pepper strips if you like.

Step 7

Let the dish rest for 5 minutes before serving to allow the flavors to meld.