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Receta Chiparones Rellenos En Su Tinta Stuffed Squid In Its Ink
by Global Cookbook

Chiparones Rellenos En Su Tinta Stuffed Squid In Its Ink
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Ingredientes

  • 2 lb Fresh whole squid - (abt 12 to 15 pieces)
  • 8 Tbsp. Extra-virgin extra virgin olive oil divided
  • 2 x Spanish onions finely minced
  • 6 x Garlic cloves sliced thinly
  • 1/4 c. Finely-minced Italian parsley
  • 1/2 c. Fresh bread crumbs
  • 1 slc Baguette - (1" thick)
  • 8 ounce Dry white wine
  • 1/2 c. Basic Tomato Sauce see * Note
  • 2 tsp Squid ink (available in specialty stores)

Direcciones

  1. Remove tentacles from body pcs of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12-inch saute/fry pan with 4 Tbsp. of the oil, half of the onions and 4 of the sliced garlic cloves and cook 10 to 12 min, or possibly till onions are soft and golden. Remove and place in a mixing bowl and add in parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mix. Secure closed with a toothpick.
  2. In another 12-inch saute/fry pan, heat remaining oil with remaining onion and garlic over medium heat and cook till softened, about 8 to 10 min. Add in bread slice, white wine, Basic Tomato Sauce and squid ink and bring to a boil. Simmer 2 min. Place in a blender and blend till smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 min till cooked. Serve with grilled bread.
  3. This recipe yields 4 servings as a main course.