Squid in Black Sauce

Copyright 2012 LtDan'sKitchen blogs

Squid sold in our market here in the Philippines come with their heads on and with the ink sac intact. There is a reason for that and it has to do with how we cook them which usually involves the squid swimming in its own black protective goo. Unless you are making calamari, you basically prepare the fresh squid with the minimum amount of processing. One common thing to do is to remove the backbone which really means to pull out this almost clear plastic gladius or pen which supports the squid's mantle. The other preparation needed is to squeeze out the beak made of chitin by pressing your thumb in between the eyes to force out the indigestible part of the squid. With a little bit of a wash, all that is left is to slice the squid in three portions if they are of the larger variety or to just cook them whole. 

As you wash the squid, some of the ink will come out but do not fret too much about it. More will come out as it cooks and you want that to happen. The ink does have a flavor of its own which is quite creamy and delicious. It might be an acquired taste but if you get over how dark it is, you will realize that the black sauce when mixed with steaming rice is really delicious on its own. I even heard that they serve this in a butter sauce without the meat in several local restaurants which I think is quite interesting if not for the high level of cholesterol associated with this decadent dish. 

Squid in Black Sauce

1 lb fresh squid, cleaned
2 tbsp red wine vinegar
2 tbsp soy sauce
3-4 cloves of garlic, minced
1 small onion, diced
2 tbsp vegetable oil
salt and pepper

1. In a sauce pan over medium heat, saute the garlic and onion in the 
    vegetable oil. Season with salt and pepper and cook until softened. 

2. Add the squid and mix well. Season with salt and pepper. 

3. Add the soy sauce and vinegar. Lower the heat to medium low and cover 
    the pan. Cook the squid until it turns opaque. Do not overcook. 

4. Check for flavor and adjust with salt and pepper. Serve hot with steamed 
    rice.