Ingredients
- 2 lb Fresh whole squid - (abt 12 to 15 pieces)
- 8 Tbsp. Extra-virgin extra virgin olive oil divided
- 2 x Spanish onions finely minced
- 6 x Garlic cloves sliced thinly
- 1/4 c. Finely-minced Italian parsley
- 1/2 c. Fresh bread crumbs
- 1 slc Baguette - (1" thick)
- 8 ounce Dry white wine
- 1/2 c. Basic Tomato Sauce see * Note
- 2 tsp Squid ink (available in specialty stores)
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Chiparones Rellenos En Su Tinta Stuffed Squid In Its Ink
Servings: 4
Directions
- Remove tentacles from body pcs of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12-inch saute/fry pan with 4 Tbsp. of the oil, half of the onions and 4 of the sliced garlic cloves and cook 10 to 12 min, or possibly till onions are soft and golden. Remove and place in a mixing bowl and add in parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mix. Secure closed with a toothpick.
- In another 12-inch saute/fry pan, heat remaining oil with remaining onion and garlic over medium heat and cook till softened, about 8 to 10 min. Add in bread slice, white wine, Basic Tomato Sauce and squid ink and bring to a boil. Simmer 2 min. Place in a blender and blend till smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 min till cooked. Serve with grilled bread.
- This recipe yields 4 servings as a main course.
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