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Squid in ink with grilled eggs

60 ‘

4 servings

Easy

118 calories

How to make squid in your ink

A well-known recipe squid in ink They have been eaten in my house since I can remember and now I hope you will prepare them at home. Tapas is also common in bars and what about squid boxes in canned ink.

This is a very simple stew. Making fried onions with a little white wine and fried tomatoes, almost everything is ready. Perhaps the most complicated thing is to give the squid the right cooking point, but it usually depends on their hardness. In any case, I tell you that this stew will come out immediately, and as soon as you do, I want you to tell me about it, leaving me a comment. Now we go to cook.

1 – Stew the garlic and onion

We start cooking by cutting onions and garlic and frying them in a pan with a good stream of olive oil, covering the bottom.

2 – Season and add the tomatoes

When they start to brown, add the peeled and diced tomatoes along with a little salt. Now let it cook slowly so that the tomatoes dissolve.

3 – Add the squid ink and white wine

When the tomatoes dissolve, we will add the squid ink and white wine. After cooking for 3 minutes, so that the alcohol in the wine evaporates, pour everything into a measuring cup and blend with a blender.

4 – Boil the squid in the sauce

Return the sauce to the pan. Cut the clean squid into strips and add them to the pan. It will take about 30 minutes to prepare. If you see that the sauce is very dry, you can add a little water.

5 – Grill the eggs

When the tender squid are in the ink, remove the stew from the heat and start grilling the eggs in a pan with a little olive oil.

6 – We have already finished the squid in their ink

And that’s friends. We finished our squid in our ink with grilled eggs. I hope to make them at home very soon and upload the final photo to Instagram, mentioning my 55000 Recipes account. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Squid in ink with grilled eggs

How to make squid in your ink

Ingredients for 4 people

1 – Stew the garlic and onion

2 – Season and add the tomatoes

3 – Add the squid ink and white wine

4 – Boil the squid in the sauce

5 – Grill the eggs

6 – We have already finished the squid in their ink