Ingredients
- 1 squid
- 1 green pepper
- 1 spring onion
- 1 clove of garlic
- 50 g of brandy
- 50 g of white wine
- 30 g of squid ink
- 300 g of squid broth
Preparation
Chop and sauté the vegetables for the stir-fry.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/06/Calamares-en-su-tinta-6.jpg)
Once the vegetables are sautéed, add the brandy and white wine, allowing the alcohol to evaporate. Finish the sauce with the broth and ink, and boil for 20 minutes.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/06/Calamares-en-su-tinta-7-1.jpg)
Blend the sauce and adjust to taste.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/06/Calamares-en-su-tinta-4.jpg)
Clean the squid and cut it into pieces. Sauté and cool.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/06/Calamares-en-su-tinta-5.jpg)
In vacuum bags, pack the squid with the sauce and cook in the SmartVide sous-vide cooker at 80 degrees for two hours.
Cool and reserve until ready to serve.
Chef’s notes
In this recipe, the sous-vide technique ensures perfectly cooked squid and allows for the pasteurization of the product, ready to regenerate portions as needed.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/06/Calamares-en-su-tinta-11.jpg)