Calamares en su tinta (Squid in its ink)
- 2 Kg squid
- 750g onions
- 1 bay leaf
- 2 soup spoons corn flour
Chop the onions finely then set aside.
Wash the squid (setting aside the ink sacks), cut into strips and fry gently in a pan with a small amount of oil. When the squid turns white, add the onions, nutmeg, bay leaf and a dash of sherry. Then transfer all the ingredients into a pot.
With a pair of scissors cut the ink sacks, add a bit of water, stir well, pour over the squid and then cook over a low flame. When the squid is tender, add the corn flour slaked with a small amount of water and then leave to cook for 2-3 minutes longer, stirring continuously until the sauce thickens.