Squid in Its Own Ink

Ingredients

• squid
• squid ink
• squid tentacles, beards, and membranes
• olive oil
• 1 medium onion
• 2 tablespoons flour
• 1 cup caldo (broth)

Instructions

1. Remove the heads from the squid and extract the ink sacs carefully, reserving the ink in a small bowl. Mince the beards, antennae, and membranes from the heads and set aside. Remove the long spine from the body and cut the squid into pieces.
2. Heat olive oil in a pan and fry the squid pieces until they begin to color. In the same oil, fry the minced squid parts and set everything aside in a heavy pot or earthenware dish.
3. In the remaining oil, fry the chopped onion until soft. Toast the flour in the oil, stirring constantly, then slowly dissolve it with some of the caldo (broth), scraping up any browned bits from the pan. Pour this mixture over the squid.
4. Dissolve the reserved squid ink with a little additional caldo and pour it over everything, stirring to combine. Simmer gently until the squid is tender and the sauce has darkened and thickened.