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Squid croquettes in its ink

Squid croquettes in its ink

people icon For 8 euro icon € 0.8 /pers. calories icon 305 kcal/100g


  • 500 ml. whole milk
  • For the croquette base: 500 ml. of whole milk Galicia Calidade Unicla
  • 35g. of butter
  • 75g. all-purpose wheat flour (you can add half of Cornstarch, it will make it softer)
  • 65 ml. Galicia Calidade liquid cream (Feiraco)
  • 1 already cleaned squid (250 g.) of Compass Rose
  • 2 sachets of squid ink
  • 20g. of onion
  • Extra virgin olive oil
  • fine salt
  • For the batter: 100 g. of breadcrumbs
  • 2 eggs M
  • For frying: Plenty of mild extra virgin olive oil or sunflower oil for frying

How to make squid croquettes in its ink. We can say that croquettes are universal. They are present in any home, either as a useful cooking option or as a star appetizer, and with a recipe that we keep like gold. For me they are already something essential, and you can find proof of this on the blog, where there are croquettes to give and take.

Some time ago I prepared some squid in its ink at home , and some delicious squid in its ink croquettes came to mind that I had tried while going for tapas in Santiago de Compostela.

Said and done, they had to be made and published, and here I bring them to you. The experience has been more than satisfactory, because none of how good they were was left out. I recommend them without a doubt, because they are different from the usual ones and because they are very delicious.

Other less common ones, and which I have cooked recently, are the “ almost liquid ” croquettes, with cheese and chicken. With great creaminess, exploding in the mouth when eaten in one bite. If you are more classic, opt for chicken , cod or ham .

The “art” of making croquettes is achieved by making many, and in that I think I am fulfilling. On the blog you will find some guides to prepare them well, without dying trying, with some practical advice when cooking them , frying them and also if we want to freeze them .   

Preparation of the base of the squid croquettes in its ink

  1. Chop the onion into “brunoise” (small dice). Sauté in a frying pan with a little extra virgin olive oil. Until it’s soft. We reserve for later.
  2. The same with the squid (already cleaned). We cut it into small pieces. Sauté in the same pan until tender. We withdraw and reserve.
  3. We now start with the “roux”: in the same pan, we melt the butter, then add the oil, and continue with the flour. Mix well, letting it cook over medium heat, until it turns a toasted color.
  4. To make our bechamel, we will go slowly. We will add the milk in 3 batches, and then stir without stopping. We will be careful so that no lumps come out, and if this is the case we will crush them with a fork.
  5. We will also add the liquid cream, and continue stirring. It will give a touch of creaminess to our bechamel. We want a soft and fine texture, that is not a mazacote.
  6. Pour the bechamel, let’s go with the rest of the ingredients. We will add the poached onion and the cooked squid, mixing well.
  7. We dissolve the ink envelopes in a little water. We pour it over the croquette dough, mixing little by little, until everything turns black. This will be the most characteristic touch of these croquettes.

Shape, frying and final presentation of the squid croquettes

  1. We transfer the dough to a source. We spread it evenly, and let it cool. We cover with transparent film, and then put it in the refrigerator for at least 10/12 hours. So that it takes on texture and consistency.
  2. We take a little dough, then shaping it with our hands. In this case I have decided to make them round, but I leave this to your choice. We are going to make them a double batter: first with breadcrumbs, then with beaten egg and finally, again with breadcrumbs. This way the batter will be crispier and have a greater consistency.
  3. Heat the oil in a saucepan or frying pan, but do not let it smoke. We fry the croquettes 3 at a time, so that the temperature does not drop. When they are golden, we remove them on absorbent paper to drain the excess oil.

If even with the video and these step-by-step explanations of the recipe, you are not clear, I leave you a step-by-step photo of this recipe for squid croquettes in its ink   so that they come out yes or yes. Don’t hesitate, follow these photos.

Tips for some squid croquettes in its ink  

  • 50 minutes + 12 hours rest is the necessary preparation time for these croquettes. It is a way to know how long it will take to make the recipe and plan purchase and preparation. You can prepare about 45/50 units, always depending on the size of the croquette.
  • The quality of the ingredients is essential, for this recipe we have not relied on several quality products, the whole milk from Unicla and the Feiraco cream are of course from Galicia Calidade and the squid from Rosa de los vientos , which are always top-notch.
  • In order for us to have a well-tinted interior, we are going to need a good amount of squid ink. That’s why I used two bags. This way you will have a very black filling, and not run the risk of it turning out “concrete gray”. The flavor will be good but remember that you also eat with your eyes, and the final appearance is important.  
  • After making them many times, I practically make the béchamel by eye, although you always have the ingredients measured and weighed so that it turns out perfect. In each house the béchamel is according to each person’s tastes, since it will depend on the final texture that I like the most.
  • Croquettes always get us out of trouble, so there are usually a few bags in my freezer. For an appetizer, for dinner, you just have to take them out of the freezer and they can be fried directly.
  • A great resource, and even more so if there are children at home. Take a look at these tips to freeze them in the best way.

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