Stir-fried baby squids with ink

Living by the sea, we're lucky enough to find super fresh squids, fish, and shellfish très frais. To add to our good fortune, Nan's sister is in charge of receiving the incoming catch at the fishermen's harbour. So all we have to do is give her a call, and she'll deliver the fresh products that same day.
Naturally, we don't always get what we want. But she knows our tastes and lets us know if she sees fish we like or super gorgeous products passing by ✨
Today she brought us these little squids without any warning. And because they're full of ink, Nan suggested to prepare them simply with this beautiful recipe of stir-fried baby squid with ink.

Here is the video of the preparation of this stir-fried baby squid with inkrecipe. Nan explains in detail how to cook them following his family recipe.

A few tips for the recipe:

• The squid are sautéed whole with ginger and turmeric. The best is to use fresh ginger and fresh turmeric for this recipe. Fresh turmeric can be frozen so you can easily store the extra in the freezer. Alternatively, you can make this dish without turmeric, but that's not as tasty.
  
• Fresh squids naturally contain ink, which yields a delicious, fragrant sauce. If you're using frozen or pre-cleaned squid, you can add some squid ink to the sauce. Add it a little at a time so that the flavour is not too strong.
  
• This pan-fried squid dish is both quick and easy to prepare. You can replace the baby squid with larger squids cut in pieces.

Here are some other delicious recipes using squid:

1

Steamed squid with lemon and garlic

Go to recipe

2

Stir-fried squid with chili jam

Go to recipe

3

Crispy squid with garlic

Go to recipe

Stir-fried baby squids with ink

These squids are stir-fried whole with ginger and turmeric. They naturally contain ink, which makes for a delicious, fragrant sauce.

Servings 2 – 3 people

Prep Time 5 minutes min

Cook Time 10 minutes min

Ingredients

• 500 g baby squids whole, quickly rinsed
• 4 cm of ginger cut into julienne strips
• 1 cm of turmeric fresh
• 3 cloves of garlic thinly sliced
• 1 small shallot thinly sliced
• 1 tbsp of sugar rase
• salt to taste
• a little oil for cooking

Instructions

• Heat a little oil in a wok or large frying pan and stir-fry the shallot, garlic, ginger and turmeric for a few minutes.
• Increase the heat, as the squid need to be seared over a high heat (quick cooking to keep them tender). Add baby squids, sauté for 2-3 minutes. They will render some liquid and their ink.
• Remove the squid from the pan and set aside in a bowl.

  Still over a high heat, reduce the squid ink juice to obtain a thick, dark sauce.
• Return the squid to the pan and toss well in the sauce, then add the sugar. Turn off the heat.

  Season with salt to taste.
• Serve immediately.

Course: seafood, main course, stir-fry

Cuisine: Asian cuisine, Thai cuisine

Keyword: squid, calamari, encornet, sautéed, wok