Txipirones En Su Tinta, or squid in its own ink, is perhaps the most revered dishes in Basque Cuisine. This “Black as Night” dish is not only visually stunning, but both fulfillingly rich with a touch of sweetness, enhanced by the slow-cooked onions and peppers. Whole squid are first seared and then poached until tender in a puree of sautéed fresh vegetables, white wine, garlic, and tinted with squid ink. The sauce comes from the the vegetables rather than a stock. There are about 2 large onions and a bell pepper in each serving of the Salsa Tinta, or the squid ink sauce used as the base. There is a scant ½ tablespoon, or 0.3 oz of squid ink per serving as it is used mainly for coloring, and to enhance the Txipirones’ natural flavors from the sea.