An original recipe from Jean-Marie Gautier of the Hôtel du Palais, Biarritz

The ink sauce is served with Red Mullet Fillets and Risotto.

Preparation - the day before

1. clean the squid, reserving the ink sacs; 
2. wash the squid and cut them up; 
3. peel and crush the garlic;
4. in a stainless steel bowl, marinate the squid with the garlic, bouquet garni and tarragon; pour the red wine over top; refrigerate for 24 hours. 

Preparation - the day of serving

1. drain the squid, reserving the liquid; separate the aromatic ingredients from the squid;
2. peel the onion and slice thinly; set aside;
3. dice the tomato; set aside; 
4. bring the red wine to a boil in  a saucepan; set aside; 
5. heat a little olive oil in a skillet and sauté the squid briskly; drain; 
6. in a large pot, heat some olive oil; add the onions and cook without browning; add the aromatic garnish from the marinade and the diced tomatoes; cook for a few minutes; add the squid and red wine; bring to a boil and simmer for 90 minutes. 
7. before straining the sauce, add the cracked pepper and armagnac; infuse for 10 minutes, then strain; 
8. thicken the sauce with a little arrowroot dissolved in red wine; cook gently and remove from the heat; add the ink and whisk to emulsify;
9. add a little Espelette chili; pour into each plate and place the fish on top.