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 recipe)
2 teaspoons	10ml	Squid ink
		= (available in specialty stores)

Recipe Instructions

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 - (Show # ME-1A27) - from the TV FOOD NETWORK

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