Chiparones Rellenos En Su Tinta - Stuffed Squid In Its Ink

Recipe Ingredients

2 lbs	908g / 32oz	Fresh whole squid - - (abt 12 to 15 pcs)
8 tablespoons	120ml	Extra-virgin olive oil - divided
2		Spanish onions - finely chopped
6		Garlic cloves - sliced thinly
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1/2 cup	73g / 2.6oz	Fresh bread crumbs
1		Baguette - - (1" thick)
8 oz	227g	Dry white wine
1/2 cup	118ml	Basic tomato sauce - see * note
2 teaspoons	10ml	Squid ink
		(available in specialty stores)

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12-inch saute pan with 4 tablespoons of the oil, half of the onions and 4 of the sliced garlic cloves 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 12-inch 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, Basic 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.

This recipe yields 4 servings as a main course.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A27)

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