Chiparones rellenos en su tinta stuffed squid in its ink

4 Servings

Ingredients

Quantity Ingredient
2 pounds Fresh whole squid
4 tablespoons Extra virgin olive oil; plus 4 tablespoons
2 Spanish Onion; One Of Them, finely chopped
4 Cloves garlic; sliced thinly, plus 2 cloves
1 bunch Italian parsley; finely chopped
½ cup Fresh bread crumbs
1 slice Baguette
8 ounces Dry white wine
½ cup Basic tomato sauce
2 teaspoons Squid ink

Directions

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 MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998

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