Squid in Ink

Pressure Cooker Squid in Ink

Squid in Ink

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Prep Time 30 minutes
Cook Time 20 minutes
Pressure Cooking Time 25 minutes
Total Time 1 hour 15 minutes
Course Appetizers & Starters
Cuisine Spanish
Diet Low Calorie
Servings 4
Calories 486 kcal


  • 26 oz squid
  • 2 large onions chopped
  • 1 large garlic clove peeled and whole
  • 3 tablespoons parsley chopped
  • ½ cup dry white wine
  • ½ cup extra virgin olive oil
  • 1 tablespoon brandy
  • 3 tablespoons all purpose flour


  • Clean the squid and remove the spines and intestine, store the ink in a cup with the brandy.
  • Cut the squid into small rings, or they can be opened and cut into long rectangles.
  • Put the squid in the cooker with 3 cups of water, close and lock the lid. Set it to HIGH pressure and turn stove to high heat. When pressure is reached, lower the stove heat and cook for 15 minutes. Release pressure naturally and strain the squid, reserving the cooking water and the squid.
  • In a large sauté pan, heat the oil and sauté the onions, garlic, parsley, and salt for 10 minutes.
  • Add the flour and brown then add it to the pressure cooker. Add the ink, brandy mix, and the cooking broth from the squid to the pressure cooker to make the sauce.
  • Close and lock the lid and bring to pressure. Pressure cook on HIGH for 10 minutes. Allow pressure to come down naturally.
  • Run the sauce through a food mill or potato ricer. Put the squid in a sauté pan and cover with the sauce. Add the white wine and tomato sauce.
  • Add salt if necessary and cook 10 minutes stirring often because the squid can easily stick together.
  • When done, serve alone or with rice.


Calories: 486kcalCarbohydrates: 16gProtein: 30gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 429mgSodium: 87mgPotassium: 581mgFiber: 1gSugar: 3gVitamin A: 315IUVitamin C: 17mgCalcium: 81mgIron: 2mg
Food Group Seafood
Cooking Method Pressure Cooking
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