| 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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