The Replacements Hntay

squid in its ink with ham cake crowned

There are images that you back to childhood in a moment.

The amount of snacks you have taken of sausage or salami Espuña .

The taste that was seen as my mother cut the bar at snack time.

Things that seemed forgotten and suddenly appear to make me smile.

Like the taste of squid and ham, according to her "the ham gives it a special taste to the stew" ... and rightly so.

Ingredients:

* 1 kg of squid medium

* 1 large onion

* 1 clove garlic

* 2 slices of Ham Espuña

* a sprig of fresh parsley

(or a teaspoon dried)

* 1 heaping tablespoon

flour * 1 cup white wine

* 1 cup of stock

* oil * salt and pepper
* Ham threads Espuña
* 2 bags of ink cuttlefish or squid

Preparation:

We clean the squid, taking care to save the ink sacs.

The chop, season lightly and reserve.

in a pan with a splash of oil lightly poached a clove of minced garlic and onion cut into very fine brunoise, add the two slices of ham Espuña also cut into small pieces and chopped parsley.

In the same pot, we set aside to cast aside the onion and stir for squid alike they fall, slowly incorporate the onion, a tablespoon of flour and stir until flour "disappear" from the stew.
incorporated the white wine, left two minutes and add the broth in which we will dilute the ink. (*)
Boil until tender squid, depends on the quality of the squid.
's not often that the stew liquid runs out, just the opposite, but we will watch it for a little more broth.
serve freshly made served with white rice and some strands of Espuña ham topping the dish.


(*) - If enough ink squids have no need to add more, also depends on the tastes of each home, my black sauce is an incentive the plate.

Looking at the website of Espuña can see a large number of products ready for consumption, very responsive to the needs of life carry.
I have used these: