free shipping for orders over $65

Chef Andy Suarez: Coctel de Calamares en Tinta (Squid in Ink)

September 19, 2017

Chef Andy Suarez: Coctel de Calamares en Tinta (Squid in Ink)

photo by Andy Suarez

The fifth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite". 

Coctel de Calamares en Tinta (Squid in Ink)

Ingredients

Donostia Foods Squid in Ink
1 avocado, small dice
2 whole tomatoes, small dice
1 small red onion, small dice
½ jalapeño, seedless
½ bunch of cilantro
2 limes
1 cup ketchup
1 cup tomato juice
1 tbsp tomato paste
1 tbsp Tabasco hot sauce
salt & pepper to taste
scallions for garnish
crackers (saltines) or tortilla chips

Directions

1. Cut avocado, tomatoes, onion, jalapeño and chop cilantro and mix with lime juice.
2. In a mixing bowl mix together tomato juice, ketchup, tomato paste and Tabasco until smooth with a soup-like consistency.
3. Mix all ingredients together and then finally add squid in ink. Season to taste. 
4. Serve cold with crackers or tortilla chips.

Follow Chef Suarez on Instagram for additional culinary creations.



Leave a comment

Comments will be approved before showing up.


Also in Txoko para Todos: A Food Blog for All

Basque Country
Basque Country

November 15, 2017

Read More

4 Quick & Simple Tapas for Thanksgiving
4 Quick & Simple Tapas for Thanksgiving

November 14, 2017

Read More

mfk. restaurant in Chicago, Bib Gourmand Award-Winner
mfk. restaurant in Chicago, Bib Gourmand Award-Winner

November 07, 2017

Read More