David de Jorge’s recipe: Squid in his ink

Recipe to learn how to prepare squid, from the chef David de Jorge Ezeizabarrena.


20 hooked cuttlefish

6 chives, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

Squid tentacles and fins, finely chopped

Virgin olive oil

1 splash of white wine

10 tablespoons tomato sauce

1 liter of water

Squid inks

1 pinch of brandy



In a pot with oil, poach 2 chives with salt.

Clean the chipis, without breaking the inks, which we will reserve in water.

Separate the tentacles and the fins that we will chop with a knife.

Revive the fire of the vegetables and add the mincemeat, salt and sauté for 20 minutes.

Make the sauce,

Sauté the remaining 4 chives, the green pepper and the garlic with salt in oil for 30 minutes.

Add to the sauce vegetables, white wine, tomato sauce, sauté and add ink, water and salt and cook for 15-20 minutes.

Fill the raw squid with the farce and close them with a toothpick.

After 15-20 minutes, blend the sauce.

Sauté the squid with a pinch of oil in a frying pan.

Every time we add new ones, deglaze with a pinch of brandy.

Put them in the sauce.

Stew them for about 30 minutes over low heat.


Serve them with white rice.


See also  David de Jorge's recipe: 'Cacio e Pepe' pasta

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