Chipirones en su Tinta (Spanish Squid in Ink Sauce)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 tsp Fine sea salt
• 4 cloves Garlic
• 3 medium Tomato, ripe
• 2 tsp Sweet paprika
• 150 ml Dry White Wine
• 300 ml Fish stock
• 8 g Squid ink
• ½ tsp Black pepper
• 800 g Squid, cleaned

1. Warm the olive oil in a Dutch oven over medium heat. Finely chop the onion and add it with the fine sea salt; cook for 10 to 12 minutes, stirring, until very soft and just starting to turn golden.
2. Thinly slice the garlic and add to the pot. Cook for 1 minute until fragrant, keeping the heat moderate so it does not colour too quickly.
3. Grate the tomatoes on the coarse side of a grater (discard the skins) and stir the pulp into the pot. Cook for 8 to 10 minutes until the tomato has reduced and the oil begins to separate at the edges.
4. Stir in the sweet paprika for 20 seconds, then immediately pour in the dry white wine. Simmer for 3 to 4 minutes to cook off the alcohol.
5. Add the fish stock and bring to a gentle simmer. In a small saucepan, warm a ladleful of the hot liquid and whisk in the squid ink until smooth, then stir it back into the pot.
6. Cut the squid into bite-size pieces if needed, then add to the ink sauce along with the black pepper. Cover and simmer very gently for 20 to 25 minutes, stirring occasionally, until the squid is tender and the sauce is glossy and thick enough to coat a spoon.
7. Taste and adjust with a little more fine sea salt if needed. Rest off the heat for 2 to 3 minutes before serving so the sauce settles and clings to the squid.

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