| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Fresh whole squid |
| 4 | tb | Extra virgin olive oil; plus 4 tablespoons |
| 2 | Spanish Onion; One Of Them, finely chopped | |
| 4 | Cloves garlic; sliced thinly, plus 2 cloves | |
| 1 | bn | Italian parsley; finely chopped |
| 1/2 | c | Fresh bread crumbs |
| 1 | sl | Baguette |
| 8 | oz | Dry white wine |
| 1/2 | c | Basic tomato sauce |
| 2 | ts | Squid ink |
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 12inch saute pan with oil, onions and garlic 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 12inch 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, 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. Yield: 4 servings as a main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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