INGREDIENTS

INSTRUCTIONS

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. 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.  Fry one onion and one garlic clove in
olive oil. When the onion  begins to take on color, add the chunks of
squid tentacles and cook  slowly while stirring in the oil. Add the
chopped parsley and bread  crumbs and stir until well thickened.  Stuff
the squid tails with this mixture, being careful not to  overfill. Seal
the openings with a toothpick. Fry the stuffed tails  in a small amount
of olive oil, turning gently, until golden in  color. Meanwhile make
the ink sauce.  Ink Sauce:  Brown the other onion and garlic clove in
olive oil, and add 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. Add this liquid to the
onion and garlic and cook  slowly. Add the tomato puree and continue to
simmer for a short time.  Run the mixture through a blender.  Place the
sauce in a large skillet, add the fried, stuffed squid and  simmer for
15 minutes. Makes three to four servings. Walt  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 88
Total Fat: 9.8g
Cholesterol: 5.5mg
Sodium: 225.5mg
Potassium: 202.1mg
Carbohydrates: 32.2g
Fiber: 2.4g
Sugar: 2.8g
Protein: 5.6g