📝 About This Recipe
A sophisticated take on Venetian coastal traditions, these bakes feature tender squid and succulent shrimp folded into a rich, savory squid ink and white wine béchamel. Topped with a golden, garlicky Parmesan breadcrumb crust, this dish offers a dramatic visual appeal with its deep onyx sauce contrasted against vibrant seafood. It is a luxurious, umami-packed experience that brings the bold, briny flavors of the Mediterranean directly to your table.
🥗 Ingredients
The Seafood Base
- 1 lb Squid (calamari) tubes and tentacles (cleaned and cut into bite-sized rings)
- 1/2 lb Large shrimp (peeled, deveined, and chopped)
- 1/4 cup Dry white wine (such as Pinot Grigio)
- 1 tablespoon Extra virgin olive oil
Squid Ink Béchamel
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk (warmed)
- 8 grams Squid ink (approx. 2 small sachets or 2 tsp)
- 1 Shallot (finely minced)
- 2 Garlic cloves (minced)
- 2 tablespoons Heavy cream
- 1 teaspoon Lemon zest (freshly grated)
Gratin Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 teaspoon Smoked paprika (for a hint of warmth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease four individual 8-ounce oven-safe ramekins or one medium baking dish with butter or olive oil.
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2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the squid and shrimp, sautéing for just 2 minutes until the shrimp begins to turn pink and the squid becomes opaque.
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3
Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon. Simmer for 1 minute, then drain the seafood through a fine-mesh sieve, reserving the liquid in a separate bowl. Set the seafood aside.
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4
In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Add the minced shallot and cook for 3 minutes until soft and translucent.
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5
Stir in the garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
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6
Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes to toast the flour slightly.
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7
Slowly pour in the warm milk and the reserved seafood cooking liquid while whisking vigorously to ensure a smooth, lump-free consistency.
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8
Whisk in the squid ink and heavy cream. The sauce will transform into a striking, glossy black. Continue to simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
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9
Remove the sauce from heat. Stir in the lemon zest, salt, and black pepper to taste. Gently fold in the partially cooked squid and shrimp.
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10
In a small bowl, toss together the panko breadcrumbs, Parmesan, parsley, and smoked paprika.
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11
Divide the seafood and ink sauce mixture evenly among the prepared ramekins. Top each generously with the breadcrumb mixture.
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12
Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the sauce is bubbling at the edges and the topping is a beautiful golden brown.
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13
Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly for a better texture.
💡 Chef's Tips
Ensure the squid is cleaned thoroughly and patted dry before sautéing to prevent excess water from thinning the sauce. Do not overcook the seafood in the initial sautéing step; it should be just underdone as it will finish cooking perfectly in the oven. Squid ink stains easily, so handle it with care and use glass or stainless steel bowls for mixing. If you cannot find squid ink sachets, check for jars in specialty Italian markets—a little goes a long way for both flavor and color. For a gluten-free version, substitute the flour with a 1-to-1 gluten-free baking blend and use gluten-free breadcrumbs.
🍽️ Serving Suggestions
Serve with thick slices of toasted ciabatta or sourdough bread to soak up the rich, dark sauce. Pair with a crisp, chilled Vermentino or a dry, acidic Rosé to balance the savory umami of the ink. A simple side salad of arugula and shaved fennel with a lemon vinaigrette provides a refreshing contrast. Garnish with extra lemon wedges and a few fresh chives for a bright pop of color against the black sauce.