350 Authentic and Traditional Cuban Home Recipes
432 Pages
A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island’s remarkable culinary diversity
Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country’s myriad traditions and influences – from Spanish to Soviet to Chinese – through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
Squid in its Ink
Calamares en su tinta
Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
In a large frying pan, heat the oil over medium heat. Add the squid, onion, and garlic and sauté until the onion turns translucent, about 3 minutes. Add the parsley, wine, vinegar, salt, and pepper and cook over medium-high heat until the wine begins to reduce, about 3 minutes. Transfer ½ cup (120 ml) of the sauce to a small bowl and add the ink sacs. Strain into the pan with the squid, cover, and cook over low heat until the squid are soft, about 1 hour.
This is considered an emblematic dish in Cuban cuisine. It appears in cookbooks dating back to the beginning of the twentieth century, and is always included are representative of Cuba.
Ingredients
- ½ cup (4 fl oz/120 ml) olive oil
- 10 squid (about 2¼ lb/1 kg) body cut into rings and ink sacs removed from the head
- 1 large white onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 tablespoons chopped parsley
- 1 cup (8 fl oz/240 ml) dry white wine
- 1 teaspoon vinegar
- 1½ teaspoons salt, ⅛ teaspoon ground black pepper
