Easy Squid Ink Stew

Easy Squid Ink Stew

Use a store-bought pasta sauce and make an easy simmered squid without any extra preparation!
It's our family's appetizer when having drinks at home.
After you eat it with some French bread, add some pasta and enjoy.

Ingredients: 3-4 servings

Spear squid or fresh Japanese squid
2 whole
★ Store-bought squid ink spaghetti sauce
1 pack
★ White wine
1/3 cup
★ Chicken broth (dissolve 1/2 chicken soup stock cube into water)
1 cup
Garlic, minced
1 clove
Olive oil
2 tablespoons
White flour
1 tablespoon
Celery (stalk end)
Fresh parsley, finely chopped
1 tablespoon
Salt and black pepper
to taste


1. Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body. Grab the tentacles and pull them out to remove the innards.
2. Cut the body of the squids into rings (with the skin on), and divide the tentacles. Finely chop the celery and onions, and coarsely chop the seeded tomatoes.
3. In a pan, add the olive oil, garlic, and onions, and sauté over low heat. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sautéing for about 5 minutes.
4. Sprinkle in the flour, and sauté over low heat until it's no longer floury. Add all of the ★ ingredients, increase heat to medium, and bring it to a boil.
5. When it comes to a boil, add the squid, and bring it to a boil again. Reduce heat to low and slowly simmer for about 40-50 minutes. Taste it and season with salt and pepper, if necessary.
6. Once the squid is tender, it is done! Soak up the flavorful soup with slices of baguette. Add the pasta at the end and enjoy.

Story Behind this Recipe

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.