Poêlée de petits calamars à l'encre
These squids are stir-fried whole with ginger and turmeric. They naturally contain ink, which makes for a delicious, fragrant sauce.
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.