Psari Plaki: Baked Fish Plaki vs Chipirones en su Tinta (Baby Squid in its Own Ink)

Both dishes start from a similar base of olive oil, onion, garlic and tomato, yet they arrive somewhere very different. Psari Plaki cooks the onion until golden, simmers crushed tomatoes into a sauce finished with parsley, then bakes white fish beneath it with lemon slices until flaky and fresh-tasting. Chipirones en su Tinta keeps the onion pale, builds a grated-tomato sofrito, and slowly simmers baby squid with dry white wine and ink-darkened fish broth until incredibly tender in a thick, glossy black ink sauce. The same pantry staples deliver bright freshness in one and dark depth in the other.