Recipe - Chiparones Rellenos En Su Tinta Stuffed Squid In Its Ink

2 pound Fresh whole squid
4 tablespoon Extra virgin olive oil; plus
4 tablespoons
2 Spanish Onion; One Of Them,
finely chopped
4 Cloves garlic; cut or sliced up
thinly, plus 2 cloves
1 bn Italian parsley; finely
chopped
One half cup Fresh bread crumbs
1 sl Baguette
8 ounce Dry white wine
One half cup Basic tomato sauce
2 teaspoon Squid ink

Remove tentacles from body pieces of calamari and set aside. Clean and
rinse bodies and set aside. Finely chop tentacles and place in a 12inch
saute pan with oil, onions and garlic and cook 10 to 12 minutes, or until
onions are soft and golden brown. Remove and place in a mixing bowl and add
parsley and bread crumbs and mix well. Season with salt and pepper and
stuff each squid body with the bread crumb mixture. Secure closed with a
toothpick.

In another 12inch saute pan, heat remaining oil with remaining onion and
garlic over medium heat and cook until softened, about 8 to 10 minutes. Add
bread slice, white wine, tomato sauce and squid ink and bring to a boil.
Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce
and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to
10 minutes until cooked. Serve with grilled bread.

Yield: 4 servings as a main course

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A27

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998