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Receta Squid In Its Own Ink (Chipirones En Su Tinta)

by Global Cookbook

Ingredientes

2 lb Small fresh whole     Squid with ink sacs 1 x Onion, finely minced 1 cl Garlic, finely minced     Extra virgin olive oil for frying     Italian (flat) parsley,     Minced

Bread crumbs 1 x Onion, finely minced 1 cl Garlic, finely minced     Crust of bread 2 Tbsp. Fish broth     Ink from the sacs 8 tsp Tomato puree

Direcciones

1. These squid are also called Tripiroiak and Jibiones in various parts of the Basque Country. In the rest of Spain, they are referred to as calamares.
2. Take apart and clean the fresh squid, taking care to remove the ink sacs without breaking them. Set the ink sacs aside. Cut the tentacles into one inch chunks.
3. Fry one onion and one garlic clove in extra virgin olive oil. When the onion begins to take on color, add in the chunks of squid tentacles and cook slowly while stirring in the oil. Add in the minced parsley and bread crumbs and stir till well thickened.
4. Stuff the squid tails with this mix, being careful not to overfill.
5. Seal the openings with a toothpick. Fry the stuffed tails in a small amount of extra virgin olive oil, turning gently, till golden brown in color. Meanwhile make the ink sauce.
6. Ink Sauce:Brown the other onion and garlic clove in extra virgin olive oil, and add in a crust of bread. Place the fish broth in a small bowl. Place the reserved ink sacs in a fine sieve our the bowl and puncture carefully. Blend the ink and broth.
7. Add in this liquid to the onion and garlic and cook slowly. Add in the tomato puree and continue to simmer for a short time. Run the mix through a blender.
8. Place the sauce in a large skillet, add in the fried, stuffed squid and simmer for 15 min.
9. Makes three to four servings. Walt

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