All-Fish-Seafood-Recipes.com

Serves/Makes: 6

Ingredients:

• 3 pounds (1 1/2 kg) squid
• 2 tablespoons flour
• Olive oil
• 1 small onion, chopped
• 1 large onion, finely chopped
• 4 medium ripe tomatoes, peeled and chopped
• 3 ounces (100 g) raw dried ham
• 4 cloves garlic, chopped
• A little grated nutmeg
• 1 sprig parsley, chopped
• 1 bay leaf
• 1/2 teaspoon paprika
• A little cayenne pepper
• A little white wine (what the Spaniards call a chorro, i.e. a quick short pour from the bottle)
• 1 tablespoon soft breadcrumbs, soaked in water with 1/2 vinegar
• Slices of French bread fried in olive oil
• Salt

How to cook Stuffed Squid Cooked with Their Own Ink:

• Clean the squid, reserving the ink sacs. Cut the fins and tentacles from the bodies and chop them up finely.
• Put a little oil in a frying pan and fry the chopped large onion gently in this.
• Once the onion is soft, add the chopped ham, one of the chopped cloves of garlic and the parsley.
• Stir all this over a very low heat. Put in the chopped fins and tentacles, most of the paprika and the white wine.
• Add salt to taste, mix all together, remove the pan from the fire and let the mixture cool. This is your stuffing.
• Stuff the bodies of the squid with the stuffing, loosely so that they will not burst when cooked, and close them with toothpicks.
• Flour them lightly with half the flour and fry them briefly in hot oil, without browning them.
• Transfer them to an earthenware casserole.
• Now fry the second (small) onion in the same oil, with the rest of the garlic, until they are golden.
• Add the rest of the flour, the tomatoes, nutmeg, salt, bay leaf and remaining paprika, with a little cayenne too, if you wish.
• Stir together and add a little boiling water. Keep the pan on the fire for 10 minutes.
• Add as much as you want of the squid’s ink, first mixing it with the soaked breadcrumbs.
• Cook for 10 more minutes, then remove the bay leaf, strain the sauce, pour it over the squid in the casserole and leave it over a low flame for 45 minutes. Check the seasoning. and serve.
• The fried bread - for which Spaniards would use “yesterday’s bread” after soaking it in milk - is served with the dish and helps to mop up the Stygian sauce.

Notes:

The Spanish name of this recipe is Calamares al Estilo del Cantabrico.

Comments:

This dish is popular throughout the north, but especially in Asturias (less so in Galicia, where the preferred cephalopod is the octopus).

This recipe for Stuffed Squid Cooked with Their Own Ink serves/makes: 6

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The Stuffed Squid Cooked with Their Own Ink Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Poached/Simmered
Cuisine: Spanish