Easy Squid Ink Stew

• 2 whole Spear squid or fresh Japanese squid
• 1 pack Store-bought squid ink spaghetti sauce
• 66 ml White wine
• 200 ml Chicken broth (dissolve 1/2 chicken soup stock cube into water)
• 1 clove Garlic, minced
• 2 tbsp Olive oil
• 1 tbsp White flour
• 1 Onion
• 1 Tomato
• 1/2 Celery (stalk end)
• 1 tbsp Fresh parsley, finely chopped
• 1 Salt and black pepper

1. Fold down the triangular parts (the fins) of the squid, and pull out the cartilage from the body.
2. Grab the tentacles and pull them out to remove the innards.
3. Cut the body of the squids into rings (with the skin on), and divide the tentacles.
4. Finely chop the celery and onions, and coarsely chop the seeded tomatoes.
5. In a pan, add the olive oil, garlic, and onions, and saute over low heat.
6. Once the onion is translucent, add the tomatoes, celery, and parsley, and continue sauteing for about 5 minutes.
7. Sprinkle in the flour, and saute over low heat until it's no longer floury.
8. Add all of the ingredients, increase heat to medium, and bring it to a boil.
9. When it comes to a boil, add the squid, and bring it to a boil again.
10. Reduce heat to low and slowly simmer for about 40-50 minutes.
11. Taste it and season with salt and pepper, if necessary.
12. Once the squid is tender, it is done!
13. Soak up the flavorful soup with slices of baguette.
14. Add the pasta at the end and enjoy.

spear, pack store, white wine, chicken broth, clove garlic, olive oil, flour, onion, tomato, celery, parsley, salt

Taken from cookpad.com/us/recipes/154078-easy-squid-ink-stew (may not work)