| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Portion(en |
INGREDIENTS
| 12 |
sm |
Squid |
| 1/2 |
lb |
Ham; minced |
| 6 |
|
Stuffed olives; chopped |
| 2 |
|
Tomatoes; peeled and chopped |
| 1 |
tb |
Fresh parsley; chopped |
|
|
Salt to taste |
| 3 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
|
|
Flour for dusting |
|
|
Oil for frying |
INSTRUCTIONS
Clean and wash squid, discarding ink sacks, heads and insides, and peel off
skins. Remove tentacles and chop fine. Mix chopped tentacles, ham, olives,
tomatoes, and parsley. Add salt to taste.
Stuff squid with the mixture and close openings with toothpicks. Heat oil
in a skillet and saute onion and garlic till onion is soft. Dust squid with
flour and fry with onion and garlic for about 30 minutes or until golden on
all sides.
VARIATION: If you want a sauce with your squid, remove the squid to a
warming oven. Then add to the skillet 1/2 cup dry white wine and 2 peeled
and finely chopped tomatoes. Continue cooking until the liquid is reduced
and you have a smooth sauce. Spoon sauce over the stuffed squid.
>From "Tapas, Wines & Good Times" by Don and Marge Foster Submitted By MARY
RIEMERMAN On 02-10-95 (0656)
Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@netvision.net.il> on
Sep 23, 1998, converted by MM_Buster v2.0l.
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